Recipe - Quick Tomato And Basil Soup

2 tablespoon Olive oil
2 lg Garlic clove; flattened
2 pound Tomato, ripe; peeled, seeded
& chopped
3 Basil sprig; fresh
Salt & pepper; to taste
2 sl Italian bread ;1/2" thick,
toasted
Extravirgin olive oil
Julienne of fresh basil

Heat 2 tablespoons oil in heavy large saucepan over mediumlow heat. Add
garlic and cook until beginning to color, about 5 minutes. Remove garlic
and reserve. Add tomatoes and basil sprigs to saucepan. Reduce heat and
simmer until soup thickens to chunky puree, mashing tomatoes with spoon,
about 15 minutes. Season soup generously with salt and pepper.

Brush toast with oil, rub with reserved garlic and sprinkle with salt and
pepper. Discard basil sprigs. Ladle soup into bowls. Drizzle with oil. Top
each with toast and basil julienne.

Recipe from Bon Appetit, September, 1987

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini