This isn’t the kind of tomato soup that you eat with a grilled cheese sandwich, though it’s about as easy to make. Because I like to concentrate the flavor of those amazing tomatoes, I keep the garnish here simple. I find the focaccia croutons add just enough contrast and crunch without taking away from the glory of the tomatoes. Use any combination of heirlooms that you like—from Black Russians to Green Zebras—just make sure they are juicy and ripe.

　　

Ingredients

serves 4

　　7 tablespoons extra-virgin olive oil

　　2 cloves garlic, halved, plus 1 clove garlic, slivered

　　1/4 day-old focaccia, cut into large cubes

　　3 pounds heirloom tomatoes, cored and cut into chunks

　　2 teaspoons Chianti vinegar

　　Kosher salt and freshly ground pepper

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Heat 3 tablespoons of the olive oil in a small saucepan over medium heat and add the garlic halves. Allow the garlic to infuse the oil for 2 to 3 minutes, then toss the oil and garlic with the bread cubes. Spread on a baking sheet. Bake the cubes in the oven for 12 to 15 minutes, until crispy.

　　

Step 3

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

　　

Step 4

When ready to serve, purée the mixture in the blender with all the accumulated juices. Strain through a fine-mesh sieve. Divide among 4 shallow bowls and top each with a sprinkle of croutons.

　　Ethan Stowell's New Italian Kitchen