Olive oil in
Tuscan cuisine
300 g stale bread
3 onions
3 tomatoes
1 cucumber
Basil
Vinegar
Extra virgin olive oil
Salt
Recipe:
Cut the bread into slices and soak in cold water for half an hour, squeeze it, break it into crumbs and place in a soup tureen. Cut up the tomatoes, remove the pips and add to the bread. Cut the onions and peeled cucumber into thin rings and add to the bread together with five or six basil leaves, salt and the extra virgin olive oil. Mix delicately. On serving, add the vinegar and additional oil and salt if necessary.
Bread soup