Florida rarely has cold days, but when they come, I am excited to make a soup. Recipes for soups abound, and you must carefully choose the ones most appealing to you when you are limited in your suppers at which to serve them. Being specially tied to Italy, I quickly chose a "Moosewood Restaurant Simple Suppers" Italian soup. The cookbook lists many options for serving. In short, it's a garlic broth over bread of your choice. (We like the rich flavor of Dark German Wheat made by Pepperidge Farms.) I broke the bread into bite-sized pieces, ladled the broth over them, and topped with leftover mozzarella, tomatoes, and fresh basil like a Caprese salad. The tomatoes were warmed by the broth, the bread quickly soaked up the garlic flavor. I do remember the cheese being a bit thick and hard to chew. Perhaps another lighter white cheese would be appropriate as well. Or, perhaps grating instead of crumbling the cheese will make it easier to eat. Either way, it's worth a shot.