6 c  Stock

           Salt & pepper
      1 lb Stale country bread, cut

           -- into chunks
    3/4 c  Olive oil

      2 lg Garlic cloves, minced

      2 lb Ripe tomatoes, peeled,

           -- seeded & chopped
     10 ea Basil leaves

           Olive oil
  Season the stock with the salt & pepper & bring to a boil.  Stir in
  the bread & cook over medium heat for 2 to 3 minutes.  Heat the olive
  oil in a large heavy pot over low heat.  Add the garlic & saute for 3
  to 4 minutes but do not let it burn.  Stir in the tomatoes & the
  basil & let simmer for 5 minutes.  Add the tomatoes to the stock &
  cook, uncovered, for 3 to 4 minutes.  Remove from the heat & let
  stand for 1 hour so that the flavours can mingle.  Serve hot or cold,
  drizzled with a little olive oil over the top of each serving.