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You can use the bread leftover from our Pan Bagnat recipe to make this quick and tasty soup.
1 large can tomatoes
2-3 cups bread (no crust), torn
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1/4 cup loosely packed fresh basil leaves
1 tsp fresh thyme leave
Pinch of salt and pepper
Splash water
Purée 1 large can tomatoes with the reserved bread from our Pan Bagnat recipe,
2 to 3 tablespoons extra virgin olive oil,
2 tablespoons lemon juice,
1/4 cup loosely packed fresh basil leaves,
1 teaspoon fresh thyme leaves, a pinch of salt and a pinch of pepper and a splash of water.
Et voila — another great dish is born.
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