Chilled Tuscan-Style Tomato Soup

6 Cups Or 4 First-Course Servings

• In small skillet, heat 1 teaspoon olive oil over medium heat until hot.
• Add 1 minced garlic clove and cook 1 minute, stirring.
• Remove skillet from heat.
• In food processor with knife blade attached, pulse 2 cups 1-inch cubes country-style bread until coarsely chopped.
• Add 3 pounds ripe tomatoes, each cut into quarters, and sautéed garlic; pulse until soup is almost pureed.
• Pour soup into bowl; stir in ¼ cup loosely packed fresh basil leaves, chopped, 1 teaspoon sugar, and ½ teaspoon salt.
• Cover and refrigerate until well chilled, at least 2 hours or overnight.
• Garnish each serving with additional fresh basil leaves.