| 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
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