Fresh Tomato Soup

1. 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. 2

   Repeat with remaining tomato halves.

3. 3

   Stir vinegar into the tomato soup and season with salt, pepper, and a pinch of sugar if desired.

4. 4

   Cover and refrigerate until well chilled.

5. 5

   Stir the soup well and ladle into chilled shallow bowls.

6. 6

   Drizzle each serving with 1 teaspoon of olive oil and sprinkle the basil on top.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.