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.
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.
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.
Add dried oregano and parmigiano reggiano and toss gently, until cheese softens slightly.
Pour soup into bowls and top with warm parmigiano crostini and oregano leaves to serve.
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