Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil - extra-virgin
2 Clove garlic - large,
-flattened
2 lb Tomatoes - ripe, peeled,
-seeded chopped (about
4 lg Tomatoes)
3 Sprig basil - fresh
Salt and freshly ground
-pepper
2 sl Italian bread - 1/2-inch
-thick, toasted
Extra-virgin olive oil
Julienne of fresh basil

Heat 2 tablespoons oil in heavy large saucepan over medium-low heat.
Add garlic and cook until beginning to color, about 5 minutes. Remove
garlic and reserve. Add tomatoes and basil sprigs to saucepan. Reduce
heat and simmer until soup thickens to chunky puree, mashing tomatoes
with spoon, about 15 minutes. Season soup generously with salt and
pepper.

Brush toast with oil, rub with reserved garlic and sprinkle with salt
and pepper. Discard basil sprigs. Ladle soup into bowls. Drizzle
with oil. Top each with toast and basil julienne.

Serves 2; can be doubled.

Recipe from Bon Appetit, September, 1987.

Posted by Michelle Bass.

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