| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Soups, Herbs | 2 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | lg | Garlic clove; flattened |
| 2 | lb | Tomato, ripe; peeled, seeded & chopped |
| 3 | Basil sprig; fresh | |
| Salt & pepper; to taste | ||
| 2 | sl | Italian bread ;1/2" thick, toasted |
| Extra-virgin olive oil | ||
| Julienne of fresh basil | ||
| Recipe from Bon Appetit, September, 1987 |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”