Pappa al Pomodoro (Tomato Soup)

Ingredients

• 4 pounds Medium-large, Very Ripe Tomatoes, Stems Removed
• 1 pound Spring Onions, Blanched, Coarsely Chopped
• 3 cloves Garlic, Minced
• 1-½ cup Chunks Of Stale Bread
• ½ cups Fresh Basil Leaves, Packed
• 1 teaspoon Fresh Thyme, Chopped
• ½ cups Extra Virgin Olive Oil
• ½ cups Cold Water
• 2 pinches Salt To Taste
• 2 pinches Pepper To Taste

Preparation Instructions

This is a recipe from Wild Olive Restaurant, Seabrook Island, SC. Used with their permission.

Put tomatoes and onions into the bowl of your food processor and puree them briefly. Then add everything else into the bowl and pulse until incorporated but make sure you leave it chunky. Let the mixture sit for at least 30 minutes. (Serve cold or warm)