Pappa al Pomodoro (Chilled Tomato and Bread Soup)

Adapted from Mario Batali: Molto Italiano 327 Simple Italian Recipes to Cook at Home



  • 3 to 4  pounds very ripe tomatoes, cored
  • 1-1/2 cups torn up day old bread
  • 1/4 cup fresh basil leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 1/2 cup extra virgin olive oil 
  • 1/2 cup cold water
  • Salt and freshly ground pepper to taste
  • 1 teaspoon crushed red pepper flakes
  • 2 scallions, thinly sliced
  • 4 slices baguette, toasted and cooled



Step 1: In a food processor, blend tomatoes until liquid. 
Step 2: Add day old bread, basil, thyme, olive oil, water, and generously season with salt and pepper. If too thick, thin with more cold water. Transfer to a bowl, cover, and refrigerate for 30 minutes.
Step 3: Divide cool tomato soup among 4 bowls. Place 1 slice baguette in center of each bowl, and top with the scallions.


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