Tomato and bread soup
4 Servings
| Quantity | 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