Bread Tomato Garlic
Reprinted with permission of Soma Books, San Francisco, California.
A soup that's really a salad: sourdough bread, rich, ripe tomatoes and your
fruitiest olive oil.

Main Players:
12 ounces stale sourdough bread
1 pound ripe tomatoes
2 garlic cloves, peeled
Supporting Cast:
1/2 cup extra-virgin olive oil, plus extra to serve
5 cups chicken stock
1 small bunch basil
sea salt and freshly ground pepper

Remove crusts from the bread, thickly slice and cut into 3/4-inch cubes.
Coarsely chop the tomatoes, and smash the garlic with the side of a knife
until flattened.
Heat the olive oil and garlic in a heavy saucepan. When hot, add the
tomatoes and cook, stirring, for 5 minutes.
Add the chicken stock gradually, stirring, and bring to a boil. When the
mixture is bubbling, add the stale bread cubes, salt and pepper, and cook,
stirring, for another 5 minutes. Toss in a handful of fresh basil leaves and
stir them thoroughly.
Cover and simmer over very low heat for 20-30 minutes. Stir every now and
then, squashing some of the bread into the soup with a potato masher or the

back of a wooden spoon.
Remove from the heat and leave to cool for a while. Serve just warm,
drizzled with extra olive oil.
Serves 4

This Recipe was taken from "Bread Tomato Garlic"
For more details see