📝 Instructions
= Recipe
1. Combine 0.25 cup extra-virgin olive oil, 1 garlic clove, 0.5 small onion (roughly chopped), 0.5 tsp dried oregano, 0.5 tsp red pepper flakes, 1 slice white bread (crusts removed, torn into 1/2-inch pieces), 1 28-oz can peeled whole tomatoes (with their juices), and 1 cup water or stock in a high-powered blender.
2. Start on low speed and slowly increase to maximum. Blend until the soup is steaming hot and completely smooth, 4 minutes. Season to taste with kosher salt and freshly ground black pepper. For an even smoother texture, press through a fine-mesh strainer.
3. Serve immediately garnished with minced chives, basil, or parsley and a drizzle of olive oil, or chill and serve cold.