INGREDIENTS

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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