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The writers of Easy Summer Food said that Pappa al Pomodoro, a Tuscan soup, “once tasted, [is] never forgotten.” I have to disagree. I’ve forgotten about it over and over again. It was sitting in my fridge for well over a week, and when lunch or dinner rolled around, and I started contemplating my next meal, I forgot I had a completed option waiting for me.

A little info on Pappa al Pomodoro: it’s a thick soup, served hot or cold, composed primarily of tomatoes and mashed-up bread. This may sound strange, but think of the bread as a pasta substitute. Oregano and basil add flavor . . . but not nearly enough. Still, it looks pretty, doesn’t it?

pappa.jpg

Assessment: Despite my lukewarm reception of this dish, I halfway considered posting the recipe because it’s easy and pleasant-tasting if not outstanding, and perhaps my use of canned tomatoes instead of the “ripe red tomatoes, preferably on the vine” didn’t do it justice. But eating it cold, I was reminded of Panzanella (me and the crazy words today), which is a Tuscan salad of tomatoes and bread. The list of ingredients for Pappa al Pomodoro and Panzanella are very similar, but Panzanella made a much stronger impression on me, so I’ll just save my typing for that recipe. Be on the lookout. And if you want to make a tomato soup, make this tomato-dill one.