Summer Vegetable Soup

Method

1. Slice the stale bread into small pieces. In a large pot, heat olive oil with whole garlic cloves (skin on). Add the bread and fry until golden and crispy. Sprinkle with oregano and sweet paprika. Set aside.
2. Peel the potatoes and cut them into rough dice. In the same pot, add more olive oil and sauté the diced potatoes for a few minutes.
3. Add the bell pepper rings and cook briefly.
4. Add the chopped white and red onions. Cook until softened.
5. Add enough water to cover the vegetables. Bring to a simmer and cook until the potatoes are tender and starting to break down.
6. Add the yellow and red cherry tomatoes, chili pepper, and salt. Stir.
7. Cook for a few minutes, then add the diced or sliced zucchini. Cook for about 10 minutes until the zucchini is tender.
8. Adjust the consistency with more water if needed. The soup should be thick but not dry.
9. To serve, place the fried bread in the bottom of a bowl. Ladle the hot soup over the bread.
10. Add a handful of fresh arugula on top. Do not stir in immediately; it will wilt when you mix it.
11. Grate fresh bottarga (or pecorino cheese) over the soup.
12. Finish with a drizzle of extra virgin olive oil and serve warm or at room temperature.