Zuppa Di Pomodoro with Tomato Puree | Mutti Recipe

Ingredients

• 1 cup cucumber, peeled, seeded, and cut into cubes
• 1 cup zucchini, seeded and cut into cubes
• 1 cup red onion, cut into pieces
• 1 cup chopped scallions (white part only)
• 2 cups red bell pepper, cored, seeded and cut into 1-inch pieces
• 1 clove garlic peeled and halved
• 24 1/2 oz Mutti® Tomato Puree (Passata)
• 2 cups chilled vegetable stock or broth
• Salt and pepper to taste
• 4 slices Italian bread, crust removed
• 2 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 2 tbsp Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
• 1 tbsp sugar
• 2 tbsp mayonnaise (can be left out if vegan)
• Finely chopped yellow onion
• Chopped parsley or micro greens
• Mutti® Cherry Tomatoes (Ciliegini)