Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Very ripe tomatoes |
| 1 teaspoon | Thyme leaves (optional) |
| ½ teaspoon | Tabasco sauce |
| ½ teaspoon | Freshly ground black pepper |
| 1½ teaspoon | Salt |
| ¼ cup | Extra virgin olive oil |
| 2 tablespoons | Red wine vinegar |
| ¼ cup | Shredded basil leaves, fresh |
| 1 cup | Sour cream |
| 6 \N | Whole fresh basil leaves |
Cut the tomatoes into pieces and puree them in a food processor.
Strain the pruee through a food mill fitted with the fine-mesh screen (this should yield about 5 cups). Stir in the thyme leaves, Tabasco, pepper, salt, oil, vinegar, and shredded basil. Set aside in a cool place or refrigerate.
At serving time, divide the soup among six bowls, and serve each with a dollop of sour cream in the center and a whole basil leaf on top.
Source: Jacques Pepin
Submitted By TRAVIS MCGEE #48 @3147*1 On 02-14-95