Ingredients

1 tsp olive oil

1 clove garlic, minced

2 cups (1-in cubes) country style bread

3 lbs ripe tomatoes (9 med), cut into quarters

¼ cup loosely packed basil leaves, torn & extra for garnish

1 tsp sugar

salt to taste

Directions

In a small skillet, heat oil on medium until hot.

Add garlic and cook 1 minute, stirring.

Remove skillet from heat.

In food processor, pulse bread until coarsely chopped.

Add tomatoes & garlic: pulse until soup is almost pureed.

Pour soup into bowl: stir in basil, sugar & salt.

Cover & refrigerate until well chilled, at least 2 hours or overnight.

Garnish with basil leaves.

A refreshing, tuscan twist on tomato soup!