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

salt

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