Bread and Tomato Soup with Olive Oil - Jeff Smith
INGREDIENTS:
--LYNN THOMAS DCQP82A--
1/4 Loaf (about 1/4 pound)
-day-old OR Italian bread,
-cut into 1/2-inch cubes
-(about 3 cups)
1/2 c Vegetable broth
2 tb Red wine vinegar
1 English cucumber, peeled,
-split, seeded, thinly
-sliced (about 3 cups)
5 Green onions, white part
-only, thinly sliced
1/2 c Finely diced red onion
1 lb Plum or beefsteak tomatoes,
-seeded, cut into 3/4-inch
-chunks
6 Basil leaves, chopped
3 tb Olive oil
Salt
Freshly ground pepper
For serving, radicchio
-leaves
--LYNN THOMAS DCQP82A--
1/4 Loaf (about 1/4 pound)
-day-old OR Italian bread,
-cut into 1/2-inch cubes
-(about 3 cups)
1/2 c Vegetable broth
2 tb Red wine vinegar
1 English cucumber, peeled,
-split, seeded, thinly
-sliced (about 3 cups)
5 Green onions, white part
-only, thinly sliced
1/2 c Finely diced red onion
1 lb Plum or beefsteak tomatoes,
-seeded, cut into 3/4-inch
-chunks
6 Basil leaves, chopped
3 tb Olive oil
Salt
Freshly ground pepper
For serving, radicchio
-leaves
In large bowl, moisten bread with broth; squeeze out excess liquid and discard. Sprinkle bread with 1 tablespoon vinegar; toss to distribute vinegar flavor. Mix lightly with cucumber, green and red onions, tomatoes and basil. Add olive oil and remaining 1 tablespoon vinegar. Season to taste with salt ad pepper. Toss gently (use forks or hands); refrigerate for at least 1 hour. Can be made a day ahead. Season to taste. For serving, use radicchio leaves as cups. Serve chilled or at room temperature. Makes 4 servings. Each serving contains about: 238 calories; 402 mg sodium; 1 mg cholesterol; 12 grams fat; 30 grams carbohydrates; 5 grams protein;1.43 gram fiber.