Tomato Soup With Homemade Croutons
- 4 tomatoes
- 3 grilled red bell peppers in oil
- 1 shallot
- ½ cup extra virgin olive oil, plus additional for brushing on bread
- 3 tablespoons sherry vinegar
- 1 clove garlic
- 18 basil leaves, divided
- Salt, to taste
- Pepper, to taste
- 4 slices crusty bread
Cut small cross in bottom of tomatoes and submerge in boiling water 30 seconds. Let tomatoes cool in ice water 30 seconds then remove skins.
In blender, blend tomatoes, red bell peppers, shallot, extra-virgin olive oil, vinegar, garlic, 10 basil leaves, and salt and pepper until mixture is smooth. Add mixture to large pot and heat, stirring frequently.
For croutons, cut bread into 2-inch slices (roughly), brush with olive oil and grill 2 minutes per side over medium-high heat until visible grill marks have formed.
Garnish soup with remaining basil leaves and serve with croutons.