Quick tomato and basil soup
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil - extra-virgin |
| 2 | Clove garlic - large, flattened | |
| 2 | pounds | Tomatoes - ripe, peeled, seeded & chopped (about |
| 4 | larges | Tomatoes) |
| 3 | Sprig basil - fresh | |
| Salt and freshly ground pepper | ||
| 2 | slices | Italian bread - 1/2-inch thick, toasted |
| Extra-virgin olive oil | ||
| Julienne of fresh basil | ||
Directions
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.
Serves 2; can be doubled.
Recipe from Bon Appetit, September, 1987.
Posted by Michelle Bass.