Heirloom Tomato Soup with Garlic Croutons

1. 1

   Preheat the oven to 350F.

2. 2

   Heat 3 tablespoons of the olive oil in a small saucepan over medium heat and add the garlic halves.

3. 3

   Allow the garlic to infuse the oil for 2 to 3 minutes, then toss the oil and garlic with the bread cubes.

4. 4

   Spread on a baking sheet.

5. 5

   Bake the cubes in the oven for 12 to 15 minutes, until crispy.

6. 6

   In a large bowl, toss the tomatoes with the remaining 4 tablespoons olive oil, the vinegar, and the slivered garlic, then season liberally with salt and pepper.

7. 7

   Allow the tomatoes to marinate for at least 30 minutes at room temperature.

8. 8

   When ready to serve, puree the mixture in the blender with all the accumulated juices.

9. 9

   Strain through a fine-mesh sieve.

10. 10

    Divide among 4 shallow bowls and top each with a sprinkle of croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.