Categories: Healthy, Kids, Vegetarian, Dairy Free, Season: Summer This soup originates from Siena in Toscana and was a traditional way to use up leftover bread. It can be served either hot or cold. The key to making this dish correctly is having very good quality tomatoes (see Note below), basil, and olive oil. The bread has to be the right kind to get the consistency correct. Traditional wood oven baked bread is best so look for a good bakery (see Note below).