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Categories:
garlic red chili pepper extra-virgin olive oil red ripe tomatoes basil mint leaf salt fresh ground pepper vegetable stock Country extra-virgin olive oil Parmesan cheese
Viewed: 60 - Published at: 4 years agoIngredients
- 8 garlic cloves
- 1 small dried red chili pepper
- 34 cup extra-virgin olive oil
- 2 12 lbs red ripe tomatoes, peeled and chopped
- 3 tablespoons shredded basil leaves
- 1 tablespoon shredded mint leaf
- 12 teaspoon salt
- fresh ground pepper
- 4 cups vegetable stock or 4 cups chicken stock
- 1 lb day- or two-day-old country whole wheat loaf bread
- extra-virgin olive oil
- freshly grated parmesan cheese
Method
- Pound the peeled garlic cloves and the dried chili in a mortar and pestle until they are well crushed.
- Heat the olive oil in a large noncorrodible saute pan or soup pot over low heat.
- Add the garlic and chili and soften over low heat for about 3 or 4 minutes.
- Add the tomatoes, basil, and mint and stir and cool over medium-low heat for about 5 minutes.
- Add salt and pepper to taste and cook for another minute or two.
- Add the stock and bring to a boil.
- While the stock is heating, cut the bread into 3/4-inch cubes or tear it into bite-sized pieces.
- When the stock comes to a boil, add the bread all at once.
- Stir well over medium heat until all the bread is moistened with the liquid.
- Cover the pan and remove it from the heat.
- Let the soup stand for about an hour before serving.
- Taste the soup for seasoning and stir well.
- Serve the soup in bowls drizzled with a little olive oil.
- Garnish with freshly grated parmesan.
