Heirloom Tomato Soup with Garlic Croutons

• 7 tablespoons extra-virgin olive oil
• 2 cloves garlic, halved, plus 1 clove garlic, slivered
• 1/4 day-old focaccia, cut into large cubes
• 3 pounds heirloom tomatoes, cored and cut into chunks
• 2 teaspoons Chianti vinegar
• Kosher salt and freshly ground pepper

1. Preheat the oven to 350F.
2. Heat 3 tablespoons of the olive oil in a small saucepan over medium heat and add the garlic halves.
3. Allow the garlic to infuse the oil for 2 to 3 minutes, then toss the oil and garlic with the bread cubes.
4. Spread on a baking sheet.
5. Bake the cubes in the oven for 12 to 15 minutes, until crispy.
6. In a large bowl, toss the tomatoes with the remaining 4 tablespoons olive oil, the vinegar, and the slivered garlic, then season liberally with salt and pepper.
7. Allow the tomatoes to marinate for at least 30 minutes at room temperature.
8. When ready to serve, puree the mixture in the blender with all the accumulated juices.
9. Strain through a fine-mesh sieve.
10. Divide among 4 shallow bowls and top each with a sprinkle of croutons.

extravirgin olive oil, garlic, focaccia, heirloom tomatoes, chianti vinegar, kosher salt

Taken from www.epicurious.com/recipes/food/views/heirloom-tomato-soup-with-garlic-croutons-383848 (may not work)