Chilled Yellow Tomato Soup

Ingredients

• 2  loaves bread french cut into 24 1/ slices
• 6 cups chicken broth low-sodium canned
• 2 tablespoons thyme leaves dried fresh chopped (or 2 tsp. )
• 2 cloves garlic halved
• 3 tablespoons olive oil 
• 2  onions chopped
• 8 servings salt and pepper 
• 6 tablespoons butter unsalted melted
• 7  tomatoes yellow cored cut into chunks

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• blender
• broiler

Directions

1. Make soup: Warm olive oil in a large pan over medium-high heat.
2. Add onion and cook, stirring, until softened, 5 minutes. Stir in thyme; cook 1 minute.
3. Add tomatoes and broth. Bring to a simmer and cook, uncovered, until tomatoes are softened and soup is slightly thickened, 25 to 30 minutes. Season with salt and pepper.
4. Remove from heat and cool slightly. Puree in a blender or food processor.
5. Pour into a bowl, cover and chill at least 6 hours or overnight.
6. Make croutons: Preheat broiler to high and set a rack about 8 inches from heat source.
7. Brush both sides of bread with butter and place on a baking sheet. Broil, watching carefully to prevent burning, until golden brown, about 3 minutes per side.
8. Rub each crouton with halved garlic while warm. Arrange 3 croutons on top of each bowl of soup or 1 crouton in a cup of soup, or serve alongside.