1.Peal the shallots and cut in julienne slices. |
  
|
|
2. Peel the garlic cloves. |
|
|
| 3.
Clean the thyme and mince it. |
|
|
| 4. Wash the tomatoes, remove the core. |
|
|
| 5.
Bring water to boil and cook the tomatoes for 30 – 40 seconds. |
|
|
6.
Remove and cool them in cold water with ice. |
|
|
| 7.
Peal the tomatoes and dice. |
|
|
| 8.
Brown the shallots and the garlic in olive oil. |
|
|
| 9.
When golden, add the minced thyme. |
|
|
| 10.
Cook for a few seconds and add the diced tomatoes. |
|
|
| 11.
Salt. |
|
|
| 12.
Cook for about 10’ until the tomatoes become soft. |
|
|
| 13.
Cut the bread in small cubes. |
|
|
| 14.
Add the bread to the tomatoes. |
|
|
| 15.
Add some vegetable stock to thin the mixture. |
|
|
| 16.
Mix with a whisk and cook for few minutes until the soup is well mixed. |
|
|
| 17.
Serve the soup. |
|
|
| 18.
Present with fresh thyme on the top and olive oil. |
|
|
Invite your friends, open a bootle of Chianti and enjoy.
