Mario Batali's Chilled Tomato and Bread Soup
- 2 28- ounce cans whole San Marzano Tomatoes (chopped)
- 3 cups torn-up Day-Old Italian or Country Bread
- 1/2 cup fresh Basil Leaves
- 2 tablespoons chopped fresh Thyme Leaves
- Salt and freshly Ground Pepper
- 1/4 cup Extra Virgin Olive Oil
- grated zest and juice of 2 Lemons
- 2 teaspoons Hot Red Pepper Flakes
- 4 Scallions (whites and about 2 inches of greens thinly sliced; plus more to garnish)
- 8 1/2- inch-thick Baguette Slices (toasted and cooled)
- In a saucepot over medium heat, cook the tomatoes for 10 to 15 minutes, until heated through and slightly reduced, seasoning with salt and pepper.
- In a food processor, blend the tomatoes until liquid. Add the day-old bread, basil, and thyme, and season aggressively with salt and pepper. Blend. If too thick, thin with water. Refrigerate 1 hour to chill.
- In a medium mixing bowl, gently mix the olive oil, zest and lemon juice, red pepper flakes, and scallions together. Season lightly with salt.
- Divide the chilled tomato soup among eight bowls. Float 1 slice of toast in the center of each bowl. Sprinkle the scallion mixture on top of each toast, and serve.