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Tomato-Lime Soup With Tapenade


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16 tomatoes, cut into halves

Tiny sprinkle of sugar

3 tablespoons extra virgin olive oil

1 onion, chopped

6 garlic cloves, chopped

1 cup tomato juice

4 cups chicken or vegetable stock, or broth

Juice of 1/2 lime

4 large slices of country-

style bread, stale and/or toasted, cut in half if desired

6 to 8 tablespoons tapenade or black olive paste

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