Savory Soup, Fish and Potatoes Cold Tomato Soup

• 5 cloves garlic, peeled
• 2 1/2 pounds very ripe tomatoes, cut into 1-inch pieces (6 cups)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon Tabasco sauce
• 13 cup peanut oil
• 1 1/2 tablespoons white vinegar
• 1 cup water
• 1/2 cup shredded basil

1. Place the garlic in the bowl of a food processor, and process it for a few seconds.
2. Add the tomatoes, and process the mixture for 30 to 45 seconds, until pureed.
3. For a smooth soup, push the pureed tomatoes and garlic through a food mill, or press the mixture with the back of a spoon through a conventional strainer.
4. Add the salt, pepper, Tabasco, oil, vinegar and water to the pureed mixture, and stir to mix well.
5. Refrigerate until serving time.
6. Spoon into bowls, and serve with basil sprinkled on top.

garlic, very ripe tomatoes, salt, freshly ground black pepper, tabasco sauce, peanut oil, white vinegar, water, shredded basil

Taken from cooking.nytimes.com/recipes/10811 (may not work)