A heart-warming soup perfect for a chilly winter night.

Ingredients for 4 servings:
600 g ripe tomatoes
1 red onion
200 g dry bread
120 g feta
2 tablespoons of Taggiasca olives
1 clove of garlic
basil
Ogygia extra virgin olive oil
salt and pepper

​Procedure:
​Season a little bit of oil with the garlic clove and a few basil leaves, remove them and add the minced green onion.

Fry lightly, then add the tomatoes cut in pieces, cook over high heat for ten minutes, stirring every so often.

Add a pinch of sugar and season with salt and pepper, at the end pour the tomatoes into the mixer with their cooking base, add the pieces of bread and some basil leaves, blend them until you get a cream.

Let the soup become lukewarm and serve with minced olives, crumbled feta and fresh basil.

PERFECT WITH MARIO FONGO RUBATA CLASSIC FLAVOUR.