This hearty tomato soup makes a perfect comforting lunch or light winter dinner.
12 vine ripened tomatoes, peeled and seeded
1 scallion (spring onion), chopped
1 garlic clove, chopped
90 ml (3 fl oz) extra virgin olive oil
2 slices ciabatta, focaccia or sourdough bread, cubed
1 tablespoon dried oregano
1 tablespoon parmigiano reggiano, grated
oregano leaves, fresh
Place tomatoes, scallion, garlic and 60 ml (2 fl oz) of oil in a blender or food processor.
Blend until smooth. Season to taste and hill for 15 minutes.
Meanwhile, heat remaining oil in a large frying pan on high.
Add the bread and cook for 5 minutes, tossing so that the cubes are golden and crisp on all sides. Remove from heat.
Add dried oregano and parmigiano reggiano and toss gently, until cheese softens slightly.
Pour soup into bowls and top with warm parmigiano crostini and oregano leaves to serve.
This is an edited extract from Luca's Seasonal Journey by Luca Ciano