Chilled Fresh Tomato, Basil, and Bread Soup

Bread helps thicken this lovely summer soup, and blanching the basil before puréeing helps its color stay fresh-looking.

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  1/2 lb. day-old French bread, crust removed, crumb cut into 1/4 -inch cubes (3 cups)
  
  


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  Kosher salt
  
  


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  1 cup lightly packed fresh basil leaves; more for garnish
  
  


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  2 lb. ripe tomatoes, cored and chopped (5 cups)
  
  


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  1 large clove garlic, roughly chopped
  
  


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  2 tsp. sherry vinegar
  
  


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  1/4 cup extra-virgin olive oil
  
  

Position a rack in the center of the oven and heat the oven to 350°F. Spread the bread cubes on a rimmed baking sheet and toast in the oven until lightly golden and crisp, about 15 minutes.

Bring a medium pot of well-salted water to a boil over high heat. Add the basil and cook until wilted, about 30 seconds. Drain and run under cold water. Pat dry with paper towels and roughly chop.

In a blender, purée the basil, tomatoes, garlic, and 2 cups ice-cold water for about 45 seconds. Strain through a fine sieve to remove the solids and return the purée to the blender.

Add the bread, vinegar, and 2 tsp. salt and blend until puréed, about 2 minutes. The soup should be very smooth; if it’s not, continue blending. Add the olive oil and process a few more seconds to combine. Divide among 6 soup bowls and garnish with basil sprigs, or refrigerate until ready to use.