The garlic is added in two lots here to get two different flavors. The first amount is sautéed with other vegetables at the beginning of the recipe in good Italian or Spanish fashion. The second goes in near the end to provide a bite. The tomatoes provide most of the liquid.

　　

Ingredients

Makes 6 cups (1.5 liters); 4 first-course servings

　　4 thin slices peasant bread

　　3 medium tomatoes, cut into chunks

　　10 cloves garlic, smashed, peeled, and coarsely chopped

　　2 medium bell peppers, red, green, yellow, or a combination, cored, seeded, de-ribbed, and cut into chunks

　　1/2 cup (125 ml) olive oil

　　2 teaspoons coarse salt, or to taste

　　freshly ground black pepper, to taste

　　

Step 1

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.

　　

Step 2

In a food processor, pulse the tomatoes, half of the garlic, and the bell peppers until coarsely chopped.

　　

Step 3

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.

　　

Step 4

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