Pappa Al Pomodoro (Thick Tomato & Bread Soup)
6 c Stock
Salt & pepper 1 lb Stale country bread, cut
-- into chunks 3/4 c Olive oil
2 lg Garlic cloves, minced
2 lb Ripe tomatoes, peeled,
-- seeded & chopped 10 ea Basil leaves
Olive oil Season the stock with the salt & pepper & bring to a boil. Stir in the bread & cook over medium heat for 2 to 3 minutes. Heat the olive oil in a large heavy pot over low heat. Add the garlic & saute for 3 to 4 minutes but do not let it burn. Stir in the tomatoes & the basil & let simmer for 5 minutes. Add the tomatoes to the stock & cook, uncovered, for 3 to 4 minutes. Remove from the heat & let stand for 1 hour so that the flavours can mingle. Serve hot or cold, drizzled with a little olive oil over the top of each serving.