Pappa al pomodoro (thick tomato & bread soup)

Yield: 6 Servings

Ingredients:

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

Instructions:

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.