| 1/2 lb. stale coarse bread | 4 cloves garlic |
| 1 small onion | 1 1/2 lb. ripe tomatoes (1 can) |
| olive oil | 6 basil leaves |
| 1 qt. (2 cans) chicken broth | 1/2 tsp salt |
| freshly ground pepper |
Slice the bread thickly, remove crusts if desired, and bake in toaster
oven until crisp and lightly browned.
Put garlic and onions through food processor until finely chopped,
and reserve. Rinse and dry processor bowl.
Put toasted bread through food processor to chop coarsely, and reserve.
Skin tomatoes and scoop out seeds, or put canned tomatoes through food
processor to chop coarsely.
Heat 1 Tb. olive oil in large pan, and saute garlic and onion over
medium-low heat until softened and rid of raw taste (15 minutes is not
enough).
Add tomatoes and chopped basil leaves, and simmer covered for 10 minutes.
Add the stock, bread, and 1 Tb. olive oil. Season to taste with
salt and pepper. Bring to a boil, and simmer over low heat until
the soup is thick -- about 25 minutes.
Serve with a little additional olive oil as a garnish.