Garlic Soup with Tomato

Preparation Heat the oven to 225°F (107°C; less than #1/2 gas mark; less than #1/4 British regulo). Lay the bread directly on the middle rack and bake for 15 to 20 minutes, just to dry it out. In a food processor, pulse the tomatoes, half of the garlic, and the bell peppers until coarsely chopped. In a medium saucepan, heat the oil over medium heat. Scrape the vegetables into the pan. Cook, stirring occasionally, for 5 minutes. Stir in the remaining garlic, the salt, and 2 cups (500 ml) water. Bring to a boil. Lower the heat and simmer for 10 minutes. Season with pepper. The soup can be made ahead to this point and refrigerated for up to 2 days. If it has been refrigerated, quickly bring the soup back to a boil. Lay 1 slice of dry bread in the bottom of each of four shallow soup bowls. Pour the soup over the bread. Let sit for 10 minutes. Serve. Reprinted with permission from Soup: A Way of Life by Barbara Kafka. © 1998 Artisan

Preparation Heat the oven to 225°F (107°C; less than #1/2 gas mark; less than #1/4 British regulo). Lay the bread directly on the middle rack and bake for 15 to 20 minutes, just to dry it out. In a food processor, pulse the tomatoes, half of the garlic, and the bell peppers until coarsely chopped. In a medium saucepan, heat the oil over medium heat. Scrape the vegetables into the pan. Cook, stirring occasionally, for 5 minutes. Stir in the remaining garlic, the salt, and 2 cups (500 ml) water. Bring to a boil. Lower the heat and simmer for 10 minutes. Season with pepper. The soup can be made ahead to this point and refrigerated for up to 2 days. If it has been refrigerated, quickly bring the soup back to a boil. Lay 1 slice of dry bread in the bottom of each of four shallow soup bowls. Pour the soup over the bread. Let sit for 10 minutes. Serve. Reprinted with permission from Soup: A Way of Life by Barbara Kafka. © 1998 Artisan