Ingredients:
(serves 4) F W B V Ef Df
- ¾ lb. rustic bread
- 1lb. ripe tomatoes, seeds and skin removed
- 6 basil leaves finely chopped
- 1 Tbsp. tomato paste
- 3 cups of water
- 3 tsp. of organic granular vegetable broth
- 6 Tbsp. EVOO
- 1 clove of garlic
- salt & pepper
Warm up 3 Tbsp. of olive oil in a pan, add the garlic, the tomato paste and the basil and sauté them on medium heat, stirring with a wooden spoon. Blanch the tomatoes to remove their skin, i.e. drop them in boiling water for 3 minutes, drain them, cool them in a bowl of water with ice, and the skin will come off very easily. Chop the tomatoes and add them to the other three ingredients in the pan. After 15 minutes add the water, the granular broth, salt and pepper to taste, bring it to a boil and add the bread.
Cook slowly until half of the liquid has been consumed and the bread has become very moist. Turn off the heat, cover, and let the soup sit for 15 minutes. Remove the garlic clove and serve the soup topping each plate with a tablespoon of olive oil.
This soup must be served warm, not hot.