Cold Tomato Soup With Rosemary

• 2 slices stale French or Italian white bread, crusts removed
• 3 pounds ripe tomatoes, peeled, seeded and roughly chopped
• 1 teaspoon fresh rosemary leaves
• 1 small clove garlic, peeled
• 1 cup chicken stock or ice cubes
• Salt and freshly ground black pepper to taste
• The juice of 1 lemon, or more to taste

1. Soak bread in cold water briefly; squeeze dry, and combine in a blender with tomatoes, rosemary and garlic (you may have to do this in two batches).
2. If using stock, turn on machine and drizzle in the stock; blend until smooth.
3. If using ice cubes, place them in the blender and blend until mixture is smooth.
4. Pour the mixture into a bowl.
5. Season with salt and pepper, then add lemon juice to taste.
6. Chill and serve.

italian white bread, tomatoes, rosemary, clove garlic, chicken, salt, lemon

Taken from cooking.nytimes.com/recipes/10641 (may not work)