Soups : Pappa Al Pomodoro (Basil and Tomato Bread Soup)

• 1/2 cup olive oil, divided
  
• 1 1/2 tablespoons Original TABASCO® brand Pepper Sauce
  
• 12 (1-inch thick) slices of French or Italian baguette, slightly stale
  
• 2 cloves garlic, finely chopped
  
• 1 1/2 pounds vine ripened tomatoes, peeled, seeded, and very coarsely chopped
  
• 3 cups chicken broth
  
• 1 cup loosely packed basil leaves (about 40), slivered
  
• 2 tablespoons balsamic vinegar
  
• 2 teaspoons sugar
  
• 1 teaspoon salt
  
• 1/2 teaspoon black pepper
  
• Shaved Parmesan (optional)
  

Combine 1/4 cup olive oil and TABASCO^® Sauce in large mixing bowl. Cut bread slices into 1/2-inch pieces. Toss bread in olive oil mixture, set aside.

Add remaining 1/4 cup olive oil and garlic to large saucepan over medium heat. Sauté for 2 to 3 minutes. Add tomatoes, chicken broth, basil, balsamic vinegar, sugar, salt and black pepper. Simmer for 15 minutes. Remove from heat; add bread pieces and cover. Let sit for 1 hour.

Serve hot or cold. Garnish with shaved Parmesan cheese, if desired.

Makes 6 to 8 servings.