Quick Summer Tomato Soup

1. 1

   In a medium enameled or other nonreactive saucepan, heat 1/4 cup of the olive oil over medium heat.

2. 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.

3. 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.

4. 4

   Add the water and orange juice and continue to cook, covered, until the tomatoes have completely broken up, about 15 minutes longer.

5. 5

   Season with salt and pepper, to taste.

6. 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.

7. 7

   Season with salt and pepper, to taste and set aside, refrigerated and covered with plastic wrap, until ready to use.

8. 8

   Remove the soup from the heat and puree, in batches, in a blender.

9. 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.

10. 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.

11. 11

    (Remember to taste the soup and re-season if serving it cold.)

12. 12

    When ready to serve the soup, ladle into bowls and garnish with drizzles of the basil-garlic puree.

* Per serving · 4 servings · Values may vary.