Recipe - Pappa Al Pomodoro (Thick Tomato And Bread Soup)

6 cup Stock
Salt & pepper
1 pound Stale country bread, cut
into chunks
Three fourths cup Olive oil
2 lg Garlic cloves, minced
2 pound Ripe tomatoes, peeled,
seeded & chopped
10 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.