The Ultimate Raw Tomato Soup

• 4 pounds ripe tomatoes
• 1 teaspoon sugar (optional)
• pinch of salt (optional)
• drizzle of extra virgin olive oil
• tiny leaves of fresh basil
• one hand grind of black pepper

1. Pour enough boiling water over the ripe tomatoes in a bowl to cover them.
2. After a minute drain them, rinse in cold water and slip off their skins.
3. Chop roughly and transfer the flesh in batches into a sieve - then simply push the flesh through the sieve into a bowl with the back of a wooden spoon, wiping the underside of the sieve to ensure all the tomato pulp goes into the bowl.
4. Occasionally you will need to remove the seeds and pith that have accumlated in the sieve.
5. You will have a soft, pure, pale red liquid; add a teaspoon of sugar if your tomatoes are not very ripe, and a good pinch of salt.
6. Keep at cool room temperature, so as not to destroy the exquisite aroma and flavor, stir to mix and serve in small bowls.
7. Add just a drizzle of extra virgin olive oil and some tiny leaves of fresh basil; hand round a pepper mill.

tomatoes, sugar, salt, drizzle of extra virgin olive oil, fresh basil, black pepper

Taken from www.foodrepublic.com/recipes/the-ultimate-raw-tomato-soup-recipe/ (may not work)