2-1/2 lbs. (about 6) tomatoes,
cored and cut into chunks
1 tbsp. cornstarch
1/2 cup beef broth
1 tbsp. lemon juice
1/2 tsp. sugar
10 whole Fresh Basil leaves,
plus 1/3 cup chopped basil for garnish
Sour Cream for garnish
extra-virgin olive oil for drizzling the soup
Garlic baguette toast as accompaniment
In a food processor, pure'e the tomatoes, and force the pure'e through a fine sieve into a saucepan, pressing hard on the solids. In a small bowl stir together the mixture into the tomatoe pure'e. Bring the mixture to a boil, stirring, remove the pan from the heat, and stir in the lemon juice, the sugar, the whole basil leaves, and salt and pepper to taste. Let the soup cool and chill it, covered for at least 8 hours. The soup may be made 2 days in advance and kept covered and chilled.
Discard the whole basil leaves, ladle the soup into 6 bowls, and garnish each serving with a dollop of the sour cream and some chopped basil. Drizzle the soup with the oil and serve it with the toasts. Makes about 6 cups, serving 6.