Quick tomato and basil soup

2 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil - extra-virgin
2 Clove garlic - large, flattened
2 pounds Tomatoes - ripe, peeled, seeded & chopped (about
4 larges Tomatoes)
3 Sprig basil - fresh
Salt and freshly ground pepper
2 slices Italian bread - 1/2-inch thick, toasted
Extra-virgin olive oil
Julienne of fresh basil

Directions

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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