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Tomato soup



  • 4 ripe tomatoes
  • 2 sticks of celery and a few leaves of fresh basil
  • 2 cloves garlic
  • 1 cup olive oil
  • 4 slices of stale bread
  • Salt, pepper, oregano


Rub garlic on slices of bread, brush with a little oil, and bake in the oven until golden and dry. Chop tomatoes in a food processor, and finely chop the celery. Bring to the boil with 2 teacups water, and add salt, oil, oregano and pepper. Continue to simmer till the soup thickens a little. Serve in a tureen, topped with the bread cut into croûtons, and sprinkle with finely chopped basil.

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