Tomato and Basil Soup
Serves: 2

2 Tablespoons olive oil (preferably extra-virgin)
2 large garlic cloves, flattened
2 lbs. ripe tomatoes (about 4 large), peeled, seeded and chopped
3 fresh basil sprigs
Salt and freshly ground pepper
2 1/2-inch thick slices Italian bread, toasted
Olive oil
Julienne of fresh basil

Heat 2 Tablespoons oil in heavy large saucepan over medium-low heat. Add garlic and cook until beginning to color, about 5 minutes. Remove garlic and reserve. Add tomatoes and basil sprigs to saucepan. Reduce heat and simmer until soup thickens to chunky puree, mashing tomatoes with spoon, about 15 minutes. Season soup generously with salt and pepper. Brush toast with oil, rub with reserved garlic and sprinkle with salt and pepper. Discard basil sprigs. Ladle soup into bowls. Drizzle with oil. Top each serving with toast and fresh basil julienne.