SERVES 2  Pappa al pomodoro is what most people would call the definitive taste of Italy: tomatoes, garlic, basil and plenty of extra virgin olive oil. The very thick soup is full of Tuscan bread (which traditionally doesn’t contain salt, and therefore goes stale quicker than regular bread) and can be served warm and comforting or chilled and refreshing. Good quality olive oil is key here, as are the tomatoes – this recipe calls for tinned, but it’s a wonderful way to use up a glut of ripe tomatoes too.

Cut bread slices in rather small cubes. Peel a piece of garlic, eliminating its heart, and cut in tiny pieces. Take the peeled tomatoes and smash them with your hands, or use a vegetable mill. Grab a pan, add some extra virgin olive oil, garlic, the peeled tomatoes and some salt. Let it cook for a little bit on a medium-low flame. Once it starts getting thicker, add the bread. Let it cook, stirring often, until the bread almost “melts” completely. Add some fresh basil leaves and black pepper.