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1
If using ripe tomatoes, wash, core and cut them into chunks, reserving any juice.
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2
In a wide nonreactive saucepan or skillet, melt the butter, then stir in the onion and the fresh or canned tomatoes and their juices.
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3
Cook over medium heat for 2 minutes.
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4
Add the stock, cover and simmer gently for 15 minutes.
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5
Remove from heat, and puree in a food processor or put through a food mill.
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6
Stir in the orange juice and mint or basil.
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7
Season to taste with salt and pepper.
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8
Cover, and chill 3 hours or overnight.
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9
To serve, ladle into bowls and, if desired, garnish with an orange slice or cherry tomatoes and a sprig of mint or basil.
