|Olive oil||4 Ounce|
|Garlic||3 Clove (15 gm), chopped|
|Chili pepper||1 Pinch|
|Tomatoes||1 Pound, peeled and chopped|
|Italian bread||1 Pound|
|Chicken stock/Beef stock||3 Cup (48 tbs)|
Heat half the oil in a pot and cook the garlic and chili peppers for 5 minutes.
Remove seeds from tomatoes, and add tomatoes to pot.
Cook gently for 5 minutes.
Cut bread into small pieces and add to pot, along with the stock, salt, pepper, and whole basil leaves.
Simmer 15 minutes more.
Remove from the heat, cover and let rest for 1-2 hours.
When ready to serve, stir well and serve in individual soup bowls.
Sprinkle a spoonful of oil on each serving, and top with freshly ground black pepper.
Serve cold, luke warm, or reheat and serve hot.