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Chilled Tuscan-Style Tomato Soup


  • 1 teaspoon(s) olive oil
  • 1 clove(s) garlic, minced
  • 2 cup(s) (1-inch cubes) country-style bread
  • 3 pound(s) ripe tomatoes, each cut into quarters
  • .25 cup(s) (loosely packed) fresh basil leaves, chopped
  • Additional basil leaves, for garnish
  • 1 teaspoon(s) sugar
  • .5 teaspoon(s) salt


  1. In small skillet, heat oil on medium until hot. Add garlic and cook 1 minute, stirring. Remove skillet from heat.
  2. In food processor with knife blade attached, pulse bread until coarsely chopped. Add tomatoes and garlic; pulse until soup is almost pureed. Pour soup into bowl; stir in chopped basil, sugar, and salt. Cover and refrigerate until well chilled, at least 2 hours or overnight. Garnish each serving with basil leaves. Makes about 6 cups.

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