Ripe Tomato And Bread Soup
|Ripe tomatoes||3 Pound|
|Garlic||4 Clove (20 gm), minced|
|Chicken stock/Reduced-sodium canned broth||6 Cup (96 tbs)|
|Chopped fresh basil/3/4 teaspoon dried basil||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Italian bread slice||6 , cut 1/2 inch thick, crusts removed|
|Extra-virgin olive oil||1 Tablespoon|
1. Preheat oven to 350°. Plunge tomatoes into a large pot of boiling water for 30 seconds to 1 minute, until skins split. Drain immediately and cool under cold running water. Remove skins. Cut tomatoes in half and gently squeeze out seeds. Chop tomatoes.
2. In a nonreactive large saucepan, combine chopped tomatoes, garlic, stock, basil, parsley, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 20 minutes.
3. Meanwhile, spread out bread slices on a baking sheet. Bake, turning once, 15 to 20 minutes, or until dried out and crisp.
4. Add bread slices to soup. Cover and remove from heat. Let stand 3 to 5 minutes, until bread is thoroughly saturated with soup. Pass a cruet of good olive oil to drizzle over soup.