Chilled Fresh Tomato, Basil, And Bread Soup

1. 1

   Position a rack in the center of the oven and heat the oven to 350u00b0F. Spread the bread cubes on a rimmed baking sheet and toast in the oven until lightly golden and crisp, about 15 minutes.

2. 2

   Bring a medium pot of well-salted water to a boil over high heat. Add the basil and cook until wilted, about 30 seconds. Drain and run under cold water. Pat dry with paper towels and roughly chop.

3. 3

   In a blender, puree the basil, tomatoes, garlic, and 2 cups ice-cold water for about 45 seconds. Strain through a fine sieve to remove the solids and return the puree to the blender.

4. 4

   Add the bread, vinegar, and 2 tsp. salt and blend until pureed, about 2 minutes. The soup should be very smooth; if it's not, continue blending. Add the olive oil and process a few more seconds to combine. Divide among 6 soup bowls and garnish with basil sprigs, or refrigerate until ready to use.

5. 5

   Make Ahead Tips

6. 6

   The soup can be refrigerated for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.