You are here

Tomato And Bread Soup

admin's picture
Ingredients
  Vine ripened tomatoes 2 Pound, skinned and deseeded (1 Kilogram)
  Vegetable stock 1⁄2 Pint (300 Milliliter)
  Olive oil 6 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Sugar 1 Teaspoon
  Chopped basil 2 Tablespoon
  Day old bread 3 1⁄3 Ounce (100 Gram Without Crust)
  Balsamic vinegar 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

1. Put the tomatoes into a saucepan with the stock,2 tablespoons of the oil, the garlic, sugar and basil and bring gradually to the boil. Lower the heat, cover and simmer gently for 30 minutes.
2. Crumble the bread into the soup and stir over a low heat until it has thickened. Stir in the balsamic vinegar and the remaining oil and season to taste with salt and pepper. Stir a spoonful of pesto into each bowl before serving, if liked.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Tomato

Rate It

Your rating: None
4.169445
Average: 4.2 (18 votes)