| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

In the heat of summer it's wonderful to have a few of these no-cook dishes in your repertoire. This chilled broth-based soup is given a hearty character with plenty of bread cubes and flavorful tomatoes. It chills for an hour so you can too!

Italian Tomato, Basil and Bread Soup

8 ounces Italian bread, slightly stale or lightly toasted
1/2 cup extra virgin olive oil, divided use
3 pounds ripe tomatoes, seeded, coarsely chopped
1/2 cup chopped fresh basil
2 tablespoons balsamic vinegar

1 teaspoon packed dark brown sugar
2 cloves garlic, crushed
1/2 teaspoon salt, to taste
1/4 teaspoon ground black pepper, to taste
3 cups chicken stock, chilled

1. Cut bread into large chunks and place in a large bowl. Sprinkle with half of the olive oil and toss.
2. Add tomatoes, basil, vinegar, brown sugar, garlic, remaining olive oil, salt and pepper to taste; toss again. Pour chicken stock over the mixture and refrigerate for 1 hour or more before serving.

Makes 4 servings.

||| Save this Recipe on Delicious |||