Zuppa Di Pomodoro with Tomato Puree
The refreshing Zuppa di Pomodoro requires little active time to prepare, and is a delicious way to stay refreshed on warm days.
Made with Tomato puree
Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary.
Medium
Ingredients
-
1
cup
cucumber, peeled, seeded, and cut into cubes
-
1
cup
zucchini, seeded and cut into cubes
-
1
cup
red onion, cut into pieces
-
1
cup
chopped scallions
(white part only)
-
2
cups
red bell pepper, cored, seeded and cut into 1-inch pieces
-
1
clove
garlic peeled and halved
-
24.5
oz
Mutti® Tomato Puree (Passata)
-
2
cups
chilled vegetable stock or broth
-
Salt and pepper to taste
-
4
slices
Italian bread, crust removed
-
2
tbsp
balsamic vinegar
-
2
tbsp
extra virgin olive oil
-
2
tbsp
Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
-
1
tbsp
sugar
-
2
tbsp
mayonnaise
(can be left out if vegan)
Garnish:
-
Finely chopped yellow onion
-
Chopped parsley or micro greens
-
Mutti® Cherry Tomatoes (Ciliegini)
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Zuppa Di Pomodoro with Tomato Puree: Method
- Chop the vegetables and place them in a large container with a lid. Add the Mutti® Tomato Puree (Passata) and vegetable stock or water, cover, and place in the refrigerator to marinate for 24 hours.
- When the mixture has marinated, make the soup. Puree the vegetables, tomato puree, and vegetable stock/broth in a food processor, then set aside in a bowl. Crumble the bread into a food processor. Blend until it’s turned into a fine crumb, and then add the vinegar, oil, Mutti® Tomato Paste (Doppio Concentrato), sugar, and mayonnaise. Process together until it becomes a smooth paste. Add some of the vegetable mixture (work in batches so you don’t overflow the food processor) and process for 1- 2 minutes to make sure the mixture is as smooth as possible. If you’ve pureed it in several batches, mix everything together. Cover the soup, place in the refrigerator, and allow it to chill for at least 2 hours.
- To serve the zuppa di pomodoro, remove the soup from the refrigerator and stir it, as some of the liquid will have separated. Season with salt and pepper to taste. Ladle into bowls, garnish with Mutti® Cherry Tomatoes (Ciliegini), chopped onion, and parsley or micro greens, and serve.
