8 garlic cloves, peeled
1 red chili pepper
3/4 cup extra virgin olive oil
2 1/2 pounds tomatoes, seeded and chopped
1 teaspoon dried basil
1 tablespoon minced fresh mint
1/2 teaspoon salt
1/8 teaspoon ground black pepper
4 cups chicken broth
1 (16-ounce) loaf French bread, diced
Finely grind peeled garlic cloves and red chili pepper until well mashed.
In a skillet, heat olive oil and stir in the garlic mixture, cook over low heat for 4 minutes. Add chopped tomatoes, basil, mint, salt, and pepper. Cook over low heat for 2 minutes. Stir in chicken broth and bring to a boil. Stir in diced french bread. Stir until moistened. Remove from the heat and let stand for 10 minutes.
Makes 6 servings.