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1
In a large saucepan, heat 2 tablespoons of the olive oil.
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2
Add the onion and garlic and cook over low heat, stirring occasionally, until softened, about 10 minutes.
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3
Add the tomatoes, season with salt and pepper and cook over high heat, stirring, until they release their juices, about 4 minutes.
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4
Add the chicken stock and basil and bring to a boil.
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5
Reduce the heat to low and simmer for 45 minutes.
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6
Discard the basil sprigs.
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7
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil.
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8
Add the yellow squash and zucchini and cook over moderately high heat, stirring, until crisp-tender, about 2 minutes.
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9
Stir in the sun-dried tomatoes and season with salt and pepper.
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10
Set a coarse strainer over a large bowl.
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11
Working in batches, puree the tomato soup in a blender until smooth, then strain it and season with salt and pepper.
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12
If serving the tomato soup cold, let cool to room temperature, then chill; let the squash mixture cool to room temperature, too.
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13
If serving the soup hot, return it to the saucepan, simmer until heated through and stir in the butter.
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14
Add a splash of sherry vinegar to the hot or cold soup and ladle into bowls.
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15
Spoon a little of the zucchini mixture in to the center of each soup and serve.
