2 onions, coarsely chopped
1 green pepper, seeded and coarsely chopped
3 cloves garlic, finely chopped
mild extra-virgin olive oil
4 tomatoes, peeled, seeded and coarsely chopped [not grated]
2 sprigs parsley, finely chopped
salt
16 oz hot water
4-6 very thin slices French or Italian bread, lightly toasted
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In a cassola or soup pot, saute the onions, pepper and garlic in about 1/2 inch of oil, cooking over a low heat for about 15 minutes, stirring occasionally
Add the tomatoes, parsley and 16 oz hot water, then salt to taste
Simmer 15 minutes longer; then raise the heat and cook until almost ready to boil. [DO NOT allow to boil!]
Place 1 slice of bread on the bottom of each of 4-6 soup plates, then ladle the hot soup over it.
NOTE: You may serve the soup cold, but then use only a small amount of oil in the first step, and omit the bread.
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