This lovely soup is perfectly matched with exquisite basil. A bowl of tomato soup and a piece of French bread is a satisfying treat any time of the day!

1/2 lb. day-old French bread, crust removed, crumb cut into 1/4 -inch cubes (3 cups)

Kosher salt

1 cup lightly packed fresh basil leaves; more for garnish

2 lb. ripe tomatoes, cored and chopped (5 cups)

1 large clove garlic, roughly chopped

2 tsp. sherry vinegar

1/4 cup extra-virgin olive oil

1. Position a rack in the center of the oven and heat the oven to 350*F.

2. Spread the bread cubes on a rimmed baking sheet and toast in the oven until lightly golden and crisp, about 15 minutes.

3. Bring a medium pot of well-salted water to a boil over high heat.

4. Add the basil and cook until wilted, about 30 seconds. Drain and run under cold water. Pat dry with paper towels and roughly chop.

5. In a blender, purée the basil, tomatoes, garlic, and 2 cups ice-cold water for about 45 seconds.

6. Strain through a fine sieve to remove the solids and return the purée to the blender.

7. Add the bread, vinegar, and 2 tsp. salt and blend until puréed, about 2 minutes. The soup should be very smooth; if it’s not, continue blending.

8. Add the olive oil and process a few more seconds to combine.

9. Divide among 6 soup bowls and garnish with basil sprigs, or refrigerate until ready to use.

Makes 6 servings.

Recipe and photo courtesy of Fine Cooking Magazine. Recipe published 7/9/09.

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