Tomato and bread soup

Yield: 4 Servings

Measure Ingredient
2 \N Cloves garlic, chopped
¼ teaspoon Dried red pepper flakes, approximately
¼ cup Olive oil
1 pounds Ripe tomatoes, seeded and chopped or 2 cups canned tomatoes, chopped
24 cups Day old dried bread or good quality unsweetened wholewheat Italian bread, or country french white bread, cut in 1\" cubes
3 cups Chicken or beef broth, preferably homemade
¼ cup Snipped fresh basil leaves

Slowly cook garlic and pepper flakes in 3 tablespoons of the olive oil, for about 5 minutes. Add tomatoes and cook slowly, over low heat, for 10 minutes. Add bread and broth and bring to a simmer. Stir well and cook, uncovered, for 15 minutes or until consistency is porridge-like. Season to taste with salt. Serve right away, drizzled with more olive oil and snippets of fresh basil or let stand until you are ready to eat; can be up to 2 hours and eaten at room temperature.

Yield: 4 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Soups

Posted to MC-Recipe Digest V1 #322 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6746 From: Gail Shermeyer <4paws@...> Date: Fri, 29 Nov 1996 21:25:49 -0500

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