Name: Zuppa di Pomodoro
Prep time: 24 h
Cook time: 30 min
Total time: 24 h 30 min
Cuisine: Italian
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; 2 cups red bell pepper, cored, seeded and cut into 1-inch pieces; 1 clove garlic peeled and halved; 1 bottle Mutti Passata Tomato Puree; 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; 1 tbsp sugar; 2 tbsp mayonnaise; Finely chopped yellow onion; Chopped parsley or micro greens

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
2 cups red bell pepper, cored, seeded and cut into 1-inch pieces
1 clove garlic peeled and halved
1 bottle Mutti Passata Tomato Puree
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
1 tbsp sugar
2 tbsp mayonnaise
Garnish:
Finely chopped yellow onion
Chopped parsley or micro greens

Made with

Passata

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Double Concentrated Tomato Paste

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Method

1

Chop the vegetables and place them in a large container with a lid. Add the Mutti Tomato Puree and vegetable stock or water, cover, and place in the refrigerator to marinate for 24 hours.
2

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, 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.
3

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, chopped onion, and parsley or micro greens, and serve.

A refreshing take on tomato soup

This Zuppa di Pomodoro is served chilled, making it an ideal choice for warm days. Cucumber, zucchini, red pepper, onion and garlic are blended with tomato into a smooth, vibrant soup that feels fresh while still delivering plenty of flavour.

Tomato flavour in two dimensions

Mutti Passata gives the soup its smooth consistency and bright tomato base, while Mutti Double Concentrated Tomato Paste adds extra intensity and depth. Together, they create an Italian tomato soup with a rich tomato character balanced by the freshness of the vegetables.

Chilled, smooth and made for summer

Bread gives the soup extra body, while balsamic vinegar and extra virgin olive oil add acidity and richness. After a final chill in the refrigerator, serve it well stirred and finish with fresh herbs for a colourful summer soup recipe that is both refreshing and satisfying.