This gorgeous soup is a must try. This dish is pronounced Zuppetta di pomodori freschi con aglio, origano fresco e crostini al parmigiano in Italian.


  • 12 vine ripened tomatoes, peeled and seeded

  • 1 scallion (spring onion), chopped

  • 1 garlic clove, chopped

  • 90 ml (3 fl oz) extra virgin olive oil

  • 2 slices ciabatta, focaccia or sourdough bread, cubed

  • 1 tablespoon dried oregano

  • 1 tablespoon parmigiano reggiano, grated

  • oregano leaves, fresh


  • 1.

    Place tomatoes, scallion, garlic and 60 ml (2 fl oz) of oil in a blender or food processor. Blend until smooth. Season to taste. Chill for 15 minutes.

  • 2.

    Meanwhile, heat remaining oil in a large frying pan on high. Add the bread and cook for 5 minutes, tossing so that the cubes are golden and crisp on all sides. Remove from heat.

  • 3.

    Add dried oregano and parmigiano reggiano and toss gently, until cheese softens slightly.

  • 4.

    Pour soup into bowls and top with warm parmigiano crostini and oregano leaves to serve.

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