Tuscan Tomato Soup

1 teaspoon olive oil 
1 clove garlic, minced
2 cups country bread, cubed
3 pounds tomatoes, ripe, each cut into quarters
1/4 cup fresh basil leaves, loosely packed, chopped, plus additional for garnish
1 teaspoon sugar
In small skillet, heat oil on medium until hot.  Add garlic and cook 1 minute, stirring.  Remove skillet from heat.  In food processor with knife blade attached, pulse bread until coarsely chopped.  Add tomatoes and garlic; pulse until soup is almost pureed.  Pour into saucepan.  Stir in chopped basil, sugar and 1/2  teaspoon salt.  Simmer on low for 20 minutes.  Garnish with additional basil leaves.
4  Servings

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