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.