In the heat of summer it's
wonderful to have a few of these no-cook dishes in your repertoire.
This chilled broth-based soup is given a hearty character with
plenty of bread cubes and flavorful tomatoes. It chills for an
hour so you can too!
Italian
Tomato, Basil and Bread Soup
- 8 ounces Italian bread,
slightly stale or lightly toasted
1/2 cup extra virgin olive oil - divided use
3 pounds ripe tomatoes, seeded, coarsely chopped
1/2 cup chopped fresh basil
2 tablespoons balsamic vinegar
- 1 teaspoon packed dark
brown sugar
2 cloves garlic, crushed
1/2 teaspoon salt, to taste
1/4 teaspoon ground black pepper, to taste
3 cups chicken stock, chilled
- Cut bread into large chunks
and place in a large bowl. Sprinkle with half of the olive oil
and toss.
- Add tomatoes, basil, vinegar,
brown sugar, garlic, remaining olive oil, salt and pepper to
taste; toss again. Pour chicken stock over the mixture and refrigerate
for 1 hour or more before serving.
Makes 4 servings.
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