Salamureci is from Trapani, in Sicily, and is an unusual, at least by continental Italian standards: A chilled tomato soup (for want of a better term). It's peasant food of the finest sort, a dish that beautifully combines rusticity and frugality, and will be delightfully refreshing on a hot day. To serve 4.
Prep Time: 15 minutes
Ingredients:
- 1 1/3 pounds (600 g) ripe tomatoes, chopped and drained
- A bunch of parsley, shredded
- 1/2 pound (200 g) day-old Italian bread, cubed
- 2 cloves garlic
- Extravirgin olive oil
- Salt and pepper to taste
Preparation:
Grind the garlic in a mortar with a pinch of salt and distribute the mixture in 4 bowls; if you prefer less garlic simply rub the bottoms of the bowls with a cut clove. Add the tomatoes to the bowls, season them with salt, pepper, and basil, and let them sit for about 10 minutes. Add chilled water to cover, season the "soup" with a little olive oil, and serve it with the cubes of bread.
