Heat 2 tablespoons oil in heavy large saucepan over medium-low heat. Add garlic and cook until beginning to color, about 5 minutes. Remove garlic and reserve. Add tomatoes and basil sprigs to saucepan. Reduce heat and simmer until soup thickens to chunky puree, mashing tomatoes with spoon, about 15 minutes. Season soup generously with salt and pepper. Brush toast with oil, rub with reserved garlic and sprinkle with salt and pepper. Discard basil sprigs. Ladle soup into bowls. Drizzle with oil. Top each with toast and basil julienne. Recipe from Bon Appetit, September, 1987
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|Serving Size: 1 Serving (485g)|
|Recipe Makes: 2|
|Calories from Fat: 48 (25%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 264.1mg||9 %|
|Potassium 1112.9mg||29 %|
|Total Carbohydrate 32.6g||10 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 26.4g|
|Protein 6.7g||10 %|
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Calories per serving: 191
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