3 Tbs (45 ml) extra virgin olive oil
3 large cloves garlic, crushed or finely minced
2 Tbs (30 ml) paprika
2-1 lb. (450 g) cans (OR 2 lbs.(900 g) fresh) chopped or crushed tomatoes
6 cups (1.5L) water (OR 3 cups (750 ml) water AND 3 cups (750 ml) chicken
broth)
Salt and black pepper to taste
Tabasco sauce to taste
Butter
6 slices French bread
1/2 cup (125 ml) grated Parmesan cheese
Instructions:
Heat olive oil in a stew pot. Saute garlic until oil is infused. Raise heat
slightly, add paprika. Saute until paprika just begins to sizzle. Add
tomatoes (you can puree some of them for a smoother soup), water or broth,
and salt; simmer 20 minutes. If using fresh tomatoes, add additional salt.
Add a few dashes of black pepper if you like.
Butter slices of bread liberally. Press one side of each piece into the
grated parmesan. Broil until toasty, watching to make sure the parmesan
doesn't crisp.
Reduce heat on the soup. Add a few dashes of Tabasco sauce--it's
generally three to five dashes in my house--and serve by placing one
crouton in each
bowl and covering with soup. Serves 6.
