Pappa Al Pomodoro (ish) Soup from left over panzanella and an out of date carton of tomato juice

I had a BBQ and in the fridge the next day were left over panzanella salad (a Tuscan chopped salad of soaked stale bread mixed with tomatoes, basil and olive oil) and a bowl of potato salad (made with vegan mayonnaise - the canivores didn't notice). I also found a carton of tomato juice left over from Christmas that was over its use by date by a day.

But this is the SOS kitchen! Nothing gets thrown away!

So from the ingredients in photo number two, I made the delicious bowl of Pappa Al Pomodoro (ish) soup as in photo number one.

I say (ish) because Pappa Al Pomodoro, while a (also Tuscan) soup is made with the same ingredients as a panzanella with the addition of garlic, it doesn't include potato - let alone potato salad. But since the potato salad was loaded with garlic and made with vegan mayonnaise (simply soy milk, apple cider vinegar, olive oil and sea salt) it seemed to me to be a perfect partnership.

And it was!

See Music Mick in the Taste Corner video below giving his verdict.

To make the soup I just pulsed the panzanella and potato salad in a food processor (you can do it by chopping if you don't have a processor) until it was smooshed up but still had some bite - i.e. not pureed, Then added to a pan with the tomato juice, brought slowly to a simmer and allowed to gently gently gently (I mean gently) simmer for 30 minutes - stir regularly or it will burn on the bottom (true of any thick soup or sauce).

It really was delicious. See if Music Mick agrees - and try to spot the tail of the Red Baron.