COLD TOMATO SOUP WITH EGGPLANT GARNISH or ZUPPA FREDDA DI POMODORO E MELANZANA FRITTA

If I were a drinks person and if I had to choose one drink only for the rest of my life, I think I would choose Bloody Mary. I love tomato juice or fresh tomato sauce made of sweet summer tomatoes, I often finish off the the remaining tomato sauce made for the weekly pizzas with a spoon and I especially love it cold. So this soup is just a natural consequence of my tomato love. I know it looks horribly greasy but what you see is the little extra virgin olive oil that I added after the sauce was ready and cold and then it tends to remain like that but I can assure you that this is one fresh and light soup!






COLD TOMATO SOUP WITH EGGPLANT GARNISH or ZUPPA FREDDA DI POMODORO E MELANZANA FRITTA
3-4 servings

fresh and simple tomato sauce
1 small eggplant
1 small red bell pepper
salt
extra virgin olive oil

- Make the tomato sauce and let it cool down.
- Cut the eggplant into very thin strips, I used a mandolin, and then fry these in olive oil. Lt them drip off excess fat on kitchen towel paper. Salt lightly.
- Chop the bell pepper finely.
- Pour the tomato soup into bowls and then garnish with fried eggplant and top with a little bell pepper.