Instructions: Makes 10 cups, 10 to 12 first-course servings, 5 or 6 main-course servings This rustic soup is a popular summer item on the menus of Florentine trattorie. The arugula should be young and tender. Avoid mature greens, which can be unpleasantly hot. The tomatoes should be vine-ripened and the bread dense and chewy, preferably a home-style Italian loaf.

Heat 1/2 cup of the olive oil in a 4-quart pot over moderately low heat. Add garlic and saute until fragrant. Add tomatoes; cook gently until they begin to release their liquid (about 7 or 8 minutes). Add arugula; wilt 3 to 4 minutes.

Add remaining 2 tablespoons oil, the 2 inch bread cubes and the water. Cover pot; set aside 10 minutes. The bread will absorb most of the liquid. Season to taste with salt and pepper.

To serve at room temperature, garnish with a swirl of extra-virgin olive oil and a few arugula leaves. To serve soup hot, saute 1 inch bread cubes in olive oil until they are golden and crisp. Divide hot bread cubes among soup bowls; pour hot soup over them. Garnish with extra-virgin olive oil and arugula.

Note: To peel tomatoes, remove core and cut an X on the other end. Plunge into boiling water for 15 seconds. Remove immediately and plunge into ice water.

Skin should slip off easily.

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