Tomato and basil soup with pumpkin seeds and linseed

Heat a little olive oil in a saucepan and sauté the garlic, add the tomatoes in pieces and plenty of fresh basil, salt, pepper and cook for about 15 minutes, stirring often.

After the indicated time, add the stale Tuscan bread cut into thin slices and cover with vegetable broth. Cook over low heat until the liquid has almost completely consumed.

Season with salt and pepper and cool quickly in cool with the function of blast chilling for 30-40 minutes. Serve the tomato soup with a handful of pumpkin and flax seeds and a fresh basil leaf on top.

You can also decide to freeze small portions with the blast chiller and then store them in the freezer for up to 8 months. If necessary, all you have to do is remove from the freezer the portions of tomato soup you need and regenerate them in a pot with the addition of a glass of water.