Summer tomato soup (pappa al pomodoro)

To prepare the summer tomato soup (pappa al pomodoro), place the datterini tomatoes in the extractor 1 and collect the juice in a large bowl 2. Peel and chop the carrots 3.

Do the same with celery 4 and the spring onion 5. In the bowl with the tomato juice pour the freshly cut vegetables 6.

Add basil too. Divide the head of red garlic into two unequal parts and use the smallest one 8, thyme 9 and marjoram.

Mix, cover with plastic wrap and leave to macerate in the fridge for 12/24 hours, depending on whether you want a stronger flavor or not. Meanwhile, cut the crust off the bread 11 and dice it 12.

Place the pieces of bread on a pan lined with parchment paper and toast them in a conventional oven at 390°F (200°C) for 4-5 minutes 13 to obtain croutons 14. After the maceration time, filter the juice 15.

Collect the juice in a bowl 16, pour it on the croutons 17 and mix 18.

Add oil 19 just enough to soften the mixture 20. Serve the summer tomato soup garnished with a spoonful of burrata and basil leaves 21.