1 kg mature tomatoes
250 g tender sausage
Virgin olive oil
Sea salt
Two or three slices of country bread
Choose ripe tomatoes of good quality. When perfectly ripe, make a cross signal on their bottom with a sharp knife and, one by one, dip in boiling water for 15 seconds. Then, cool with water, so they do not cook. Peel them, cut them in half and remove the seeds. After, grind them very fine until they reach soup consistency. Cool.
Peel the tender sausage and dice it. For the croutons, dice the bread crust and bake with some virgin olive oil and salt or fry the crust. If fried, drain to remove excess oil.
Pour the soup into four bowls and add sausage dices and croutons. Dress with oil and sea salt.
