Tomato, bread and basil soup


6 cloves garlic
1 small dried red chili pepper
3/4 cup extra virgin olive oil
2 1/2 lb red ripe tomatoes, peeled and chopped
3 tbsp shredded basil leaves
1 tbsp shredded mint leaves
1/2 tsp salt
freshly ground pepper
4 cups hot veggie stock
1 lb day old bread, whole wheat, torn into pieces
freshly grated parmesan cheese

How to prepare

Crush peeled garlic and dried chili in mortar and pestle. Heat olive oil in lg soup pot over low heat. Add crushed chili and garlic and soften over low heat for 4-4 minutes. Add tomatoes, basil and mint and cook over med low for 5 minutes. Add salt and pepper to taste and cook 1 more minute. Add the stock and bring to boil. Add all bread at once and stir well over med heat till all bread is moistened. Cover and remove from heat, let stand for 1 hour
before serving taste and season as needed, serve in bowls drizzled with a little olive oil and garnish with freshly grated parmesan.

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