A home full of grace is also full of truth, because grace doesn’t make people less holy; it makes them more holy. Grace doesn’t make people despise or neglect truth; it makes them love and follow truth. Far from a free pass to sin, grace is a supernatural empowerment not to sin (Titus 2:11-12). Grace raises the bar, but it also enables us to joyfully jump over that bar. Any concept of grace that leaves us – or our children – thinking that truth is unimportant is not biblical grace.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	French	July 1992	1	servings

INGREDIENTS

2 1/2	lb	Tomatoes; cored and cut into
		; chunks (about 6)
1	tb	Cornstarch
1/2	c	Beef broth
1	tb	Fresh lemon juice
1/2	ts	Sugar
10		Whole fresh basil leaves plus 1/3 chopped fresh
		; basil leaves for garnish
		Sour cream for garnish
		Extra-virgin olive oil for drizzling the
		; soup
1	lg	Garlic clove; minced or forced
		; through a garlic
		; press
1/4	c	Olive oil
		A French baguette; cut lengthwise into
		; 6 long wedges
		Coarse salt to taste

INSTRUCTIONS

GARLIC BAGUETTE TOASTS
To make the soup:
In a food processor puree the tomatoes and force the puree through a
fine sieve into a saucepan, pressing hard on the solids. In a small
bowl stir together the cornstarch and the broth and stir the mixture
into the tomato puree. Bring the mixture to a boil, stirring, remove
the pan from the heat, and stir in the lemon juice, the sugar, the
whole basil leaves, and salt and pepper to taste. Let the soup cool
and chill it, covered, for at least 8 hours. The soup may be made 2
days in advance and kept covered and chilled.
Discard the whole basil leaves, ladle the soup into 6 bowls, and
garnish each serving with a dollop of the sour cream and some of the
chopped basil. Drizzle the soup with the oil and serve it with the
toasts.
To make the garlic baguette toasts:
In a small skillet cook the garlic in the oil over moderate heat,
stirring, until it begins to turn golden, brush the bread wedges with
the oil, and on a baking sheet bake them in the middle of a preheated
375F. oven for 10 minutes, or until they are golden. Sprinkle the
toasts with the salt and break them in half. Makes 12 toasts.
Makes about 6 cups, serving 6.
Gourmet July 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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