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

Directions

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.