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Bread & Tomato Soup

Best served freshly made

1/2 cup olive oil
3 cloves garlic, crushed
6 cups cubed day-old white bread (crusts removed)
2 x 400g cans diced tomatoes
4 cups tomato juice
4 basil leaves, sliced
freshly ground salt and black pepper to taste
1-2 teaspoons red wine vinegar

Heat the oil in a large saucepan over low heat. Sauté the garlic, until just fragrant. Add the bread, stirring until all the oil is absorbed and the bread slightly toasted.

Add the tomatoes, juice and seasonings. Bring to a simmer. Cook on low heat for about 15 minutes, until the bread breaks down. Mash.

Taste for seasoning and stir in the red wine vinegar.

Serves 6.