To be experienced from a shallow dish or a deep bowl.
- Toast the bread slices in the oven for 15 minutes at 160°C. Set aside.
- Heat the 50 ml of oil in a pot and add the slices of garlic, letting them cook until they turn light brown.
- Add the toast and hot mineral water to the pot. As soon as it comes to a boil, add a very light touch of salt and pepper and let it all cook for 4 minutes.
- Blend the soup with the help of a blender and serve immediately
8 slices of baked artisanal wholemeal bread (130 g)
1 clove garlic, cut into thin slices (5 g)
50 ml extra virgin olive oil
salt and pepper
1.5 l mineral water, very hot