Serves 4 people
3 to 4 pounds overripe tomatoes, cored
1 ½ cups torn day-old bread
¼ cup fresh basil leaves
1 tablespoon chopped fresh thyme
½ cup extra-virgin olive oil
½ cup cold water
Salt and freshly ground black pepper
4 baguette slices, toasted and cooled
2 scallions, thinly sliced
In a food processor, process the tomatoes until liquid. Add the bread, basil, thyme, olive oil, and water and process to blend.
Season with plenty of salt and pepper. If the soup is too thick, thin with a little more cold water. Transfer to bowl, cover, and refrigerate for 30 minutes.
Stir the soup well, then divide among four bowls. Place a baguette slice in the center of each, and top with the scallions.