Fresh tomato soup with bread, salami and pecorino

Once I read about a tomato soup made with fresh tomatoes on one of the Polish foodies blog. One of the comments was quite rough stating that the soup looks disgusting. Well, thought to myself, it is time to teach young generation who probably seen tomato soup out of a tin only that this is how real tomato soup looks like.   

According to my taste there is no better tomato soup than the one made with fresh, ripe, sweet tomatoes, therefore I had to make one when I was in Ginestra. Especially I gave Anna Maria a piece of the Wensleydale Cheddar in colourful wax and to say thank you she brought me full bag of her home grown tomatoes. Besides we had some old bread and some sausages to utilise, so I decide to experiment little bit.

This soup was beautiful cold or hot. I am really sorry for not giving the exact quantities, but the general idea only. You have to work it out accordingly to your taste.

 

Makes big pan


few small sausages, salami like, sliced

generous splash of olive oil from Gina  

4 garlic cloves, peeled and roughly chopped

2 peperoncino peppers, crushed

one big colander filled with ripe, sweet tomatoes, peeled and roughly chopped  

about 1.2l vegetable stock (I cooked mine with carrots, celeriac, onion, garlic, whole peppercorns, little olive oil salt and pepper)

stale bread, diced

salt

freshly ground black pepper 

freshly grated pecorino cheese  

In a big pan fry the bread in the olive oil until crispy, then remove from the pan and set aside. Add the sausages to the pan and fry until the fat is released. Add garlic, peperoncino, fry for a minute or so and add the tomatoes. After few minutes add the vegetable stock, season with salt and pepper, cover and simmer for about 15 minutes. 

Serve with bread croutons, drizzled with some olive oil and sprinkled with pecorino cheese.