Chilled Fresh Tomato, Basil, and Bread Soup

Ingredients

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

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