Garlic Soup With Tomato

Recipe Ingredients

4		Peasant bread slices
3		To large tomatoes - cut into chunks (medium)
10		Garlic cloves - smashed, peeled,
		And coarsely chopped
2		Bell peppers - red, green, yellow, (medium)
		Or a combination - cored, seeded,
		Deribbed and cut into chunks
1/2 cup	118ml	Olive oil
2 teaspoons	10ml	Kosher salt - or to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat the oven to 225 degrees. Lay the bread directly on the middle rack and bake for 15 to 20 minutes, just to dry it out.

In a food processor, pulse the tomatoes, half of the garlic, and the bell peppers until coarsely chopped.

In a medium saucepan, heat the oil over medium heat. Scrape the vegetables into the pan. Cook, stirring occasionally, for 5 minutes. Stir in the remaining garlic, the salt and 2 cups water. Bring to a boil. Lower the heat and simmer for 10 minutes. Season with pepper. The soup can be made ahead to this point and refrigerated for up to two days.

If it has been refrigerated, quickly bring the soup back to a boil. Lay 1 slice of dry bread in the bottom of each of four shallow soup bowls. Pour the soup over the bread. Let sit for 10 minutes. Serve.

This recipe yields about 6 cups; 4 first-course servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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