| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Herbs, Soups | 2 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 2 | Garlic clove, flattened | |
| 2 | lb | Tomato, ripe peeled seeded |
| & chopped | ||
| 3 | Basil sprig, fresh | |
| Salt & pepper, to taste | ||
| 2 | Italian bread, 1/2" thick | |
| toasted | ||
| Extra-virgin olive oil | ||
| Julienne of fresh basil |
INSTRUCTIONS
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. Recipe from Bon Appetit, September, 1987 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 872
Calories From Fat: 170
Total Fat: 19.3g
Cholesterol: 0mg
Sodium: 2051.8mg
Potassium: 1831.8mg
Carbohydrates: 149.9g
Fiber: 20.7g
Sugar: 18.2g
Protein: 34.7g