Bite with Belkys: Tomato Bread Soup

The Dish: Zuppa al Pomodoro or Tomato Bread Soup

The Chef: Neal Cooper

The Restaurant: Il Migliore

INGREDIENTS: Croutons

1 1/2 cups rustic Italian bread, 1/2 inch diced cubes

1 tablespoon chopped garlic

3 tablespoons grated parmesan cheese

3 tablespoons extra virgin olive oil

INGREDIENTS: Soup

4 tablespoons extra virgin olive oil

6 cloves shaved garlic

2 shallots, minced

2 large vine ripe tomatoes (peeled, seeded and diced)

1/4 cup chopped basil

1 quart chicken stock

salt and pepper to taste

DIRECTIONS:

-Score skin of tomato by making three cuts at bottom of tomato, then remove the core.

-Blanch tomatoes by dropping them in boiling water for 45 seconds, then put them in a bowl of ice water for one minute this will make them easy to peel. Peel off the skin, cut the tomatoes in half, squeeze out the seeds which will make the soup bitter, then dice the tomatoes.

-Next shave the garlic and chop the basil and set them to the side.

-Pour the extra virgin olive oil into a cold pan and add the garlic. Cook the garlic on medium/high heat until garlic for about three to four minutes, until garlic is golden brown.

-Add shallots and saute.

-Add tomatoes, basil and chicken stock.

-Season with salt and pepper.

-Bring to a boil and cook for five minutes on simmer.

-While soup is simmering, toss all the ingredients for croutons into a mixing bowl and mix this altogether. Place the croutons on a cookie sheet and bake for 350 degrees until croutons are golden brown.

-To plate the dish, add croutons to bottom of soup cup or bowl, then ladle soup on top.

Serves 6.

FOR MORE INFORMATION:

Contact: bnerey@wsvn.com

Il Migliore Restaurant

2576 NE Miami Gardens Drive

Miami, FL 33180

305-792-2902