Fresh Tomato Soup

• 3 large ripe tomatoes, halved crosswise and seeded
• 3 teaspoons white balsamic vinegar
• salt & freshly ground black pepper
• sugar
• 3 tablespoons finely chopped fresh basil or 3 tablespoons cilantro leaves
• 2 tablespoons extra virgin olive oil

1. Using a grater over a wide bowl, hold the rounded side of a tomato half and rub the cut side against the large holes of the grater until all that remains is the skin; discard the skin.
2. Repeat with remaining tomato halves.
3. Stir vinegar into the tomato soup and season with salt, pepper, and a pinch of sugar if desired.
4. Cover and refrigerate until well chilled.
5. Stir the soup well and ladle into chilled shallow bowls.
6. Drizzle each serving with 1 teaspoon of olive oil and sprinkle the basil on top.
7. Serve immediately.

tomatoes, white balsamic vinegar, salt, sugar, fresh basil, extra virgin olive oil

Taken from www.food.com/recipe/fresh-tomato-soup-69505 (may not work)