Like panzanella (bread salad), this soup is a creative way the frugal Tuscans use up scraps of day-old bread. Most Italian cooks feel that many foods, including most soups, taste best when they are neither too hot nor too cold. Moderate temperatures don't shock the taste buds and allow all of the flavors to come through. This soup tastes good at any temperature, fresh off the stove, at room temperature or in between.
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