Minestra di pomodori (See opposite) SUMMER TOMATO SOUP Serves 4–6

1L (4 cups) really good homemade vegetable stock – or use a good-quality vegetable stock (bouillon) cube

60ml (¼ cup) extra virgin olive

oil, plus an extra splash

1 large garlic clove, peeled

1kg large, ripe in-season tomatoes 500g old or floury potatoes

(the ones that are good for gnocchi), washed well

Sea salt and freshly cracked

black pepper

A few slices of sourdough or other crusty bread, preferably a few days old

150ml pouring (single/

light) cream

1. Bring the stock to the boil.

2. Meanwhile, place the olive oil in a large heavy-based saucepan over medium heat. Finely chop the garlic, reserving one thick slice for later. Add the finely chopped garlic to the pan and sauté for a few minutes, until fragrant. Roughly chop the tomatoes and potatoes and add them to the pot. Allow them to warm through, then pour in the boiling stock. Add salt and pepper to taste, cover, then set the heat to low so that the vegetables can simmer.

3. While the soup is cooking, rub the reserved slice of garlic on the slices of bread. Cut into cubes and toss in olive oil. Place in a frying pan over medium–high heat and toast for a couple of minutes. Set aside.

4. Once the potato is cooked through (about 20 minutes), remove the pan from the heat. Pass the soup through a food mill, a few ladlefuls at a time, to strain out the skins and seeds. Return the soup to the pot, stir in the cream and season with salt and pepper to taste.

5. Serve warm or at room temperature. Scatter the toasted bread cubes over just before serving.

6. Eat the soup within a day or so. If you are planning to leave it for longer than this, leave the cream out, and add it just before you plan to serve.