This is the soup of summer, when there is an abundant production of vegetables, the garden products are particularly fragrant and when you add the taste of snails to the vegetables.
Blanch the snails for a couple of minutes. Then, in a saucepan, prepare a sautéed mixture of olive oil, garlic, chopped parsley, fresh tomato pulp and chilli pepper.
Add the snails and vegetables cut into pieces and water.
Cook on a low heat for 45 minutes and, before turning it off, flavour with basil. Serve in plates on a few slices of stale bread.
In ancient times, in the vegetable gardens and vineyards it was served on prickly pear leaves and, to taste it people used forks made of reed.
Ingredients (4 portions):