Chilled Fresh Tomato, Basil, and Bread Soup

Chilled Fresh Tomato, Basil, and Bread Soup
Photo by Scott Phillips


  • ½ lb. day-old French bread, crust removed, crumb cut into ¼ -inch cubes (3 cups)
  • 2 lb. ripe tomatoes, cored and chopped (5 cups)
  • ¼ cup extra-virgin olive oil
  • 1 cup lightly packed fresh basil leaves; more for garnish
  • 2 tsp. sherry vinegar
  • Kosher salt
  • 1 large clove garlic, roughly chopped

Position a rack in the center of the oven and heat the oven to 350°F. Spread the bread cubes on a rimmed baking sheet and toast in the oven until lightly golden and crisp, about 15 minutes. Bring a medium pot of well-salted water to a boil over high heat. Add the basil and cook until wilted, abo...

View full recipe at Fine Cooking


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