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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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