Yield: 6 servings
|3 pounds||Very ripe tomatoes|
|1 teaspoon||Thyme leaves (optional)|
|½ teaspoon||Tabasco sauce|
|½ teaspoon||Freshly ground black pepper|
|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