Salmorejo’s Italian cousin is called pappa al pomodoro, and the recipe is so easy you’ll be making it all year long.

What we want most in summer is to spend time on the beach and in the pool, not among the stoves. That’s why it’s our job to find light and refreshing recipes (like these salads) to escape the heat. should have And the best part is, what we’re bringing today is one of those recipes you’ll enjoy all year round, not just great in the summer.

In Italy they use it as a reuse recipe because it uses breadcrumbs and vegetable juice from the previous day in addition to the two. Classics in Italian gastronomy: tomatoes and basil.

Although it is cooked hot, it is served cold or warm, although not like the traditional salmorejo that it reminds us so much. vichyssoiseand if we go on in clay bowls like this most traditional pappa al pomodoro recipe.

Although we can use ready-made broth, Directo al Paladar has a very easy vegetable broth recipe that we can keep in the freezer at home and use whenever we want.

While the broth and bread soften, peel and chop the tomatoes. (At DAP they explain how to easily peel meat to get the most out of it). If we do not have a clay pot or pot, heat the oil in a saucepan and fry the garlic for a few minutes.

After browning, we take it out and add the tomatoes to the garlic-flavored oil, season it and let it cook for a few minutes. The time Add the bread and water and stir constantly until the bread integrates with the tomatoes.. If we find the consistency too dry, we can add vegetable juice according to taste, when ready, we add basil leaves.

A cold soup with a rustic texture Once you try it, you will do it all year. An express tiramisu like in the video to end the dinner. A perfect summer night with Italian flavor.

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Photos | Directly to the Palate