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1
In a medium enameled or other nonreactive saucepan, heat 1/4 cup of the olive oil over medium heat.
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2
Add the chopped onions, 2/3 of the minced garlic, the chopped celery and chopped carrot and saute until tender, 5 to 7 minutes, stirring occasionally.
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3
Add the crushed red pepper and tomatoes and continue to cook, covered, until the tomatoes give up their liquid and begin to fall apart, about 15 minutes.
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4
Add the water and orange juice and continue to cook, covered, until the tomatoes have completely broken up, about 15 minutes longer.
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5
Season with salt and pepper, to taste.
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6
While the soup is cooking, combine the basil leaves, remaining 2 cloves of garlic, and remaining 1/2 cup of olive oil in a blender and process until very smooth.
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7
Season with salt and pepper, to taste and set aside, refrigerated and covered with plastic wrap, until ready to use.
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8
Remove the soup from the heat and puree, in batches, in a blender.
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9
The soup may be served either hot or cold if you plan on serving it hot, return the pureed soup to a clean saucepan and keep warm until ready to serve.
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10
If you plan on serving it cold, pour the soup into a heatproof bowl and let come to room temperature, then chill in the refrigerator at least 2 hours and up to 2 days before serving.
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11
(Remember to taste the soup and re-season if serving it cold.)
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12
When ready to serve the soup, ladle into bowls and garnish with drizzles of the basil-garlic puree.
