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["1. Cut 1/2 pound of the tomatoes (2 medium) in half across the equator, and grate on the large holes of a box grater set over a bowl. Line a strainer with cheesecloth, and set over a bowl. Place the grated tomatoes in the cheesecloth and allow to drain for one hour. (The ""tomato water"" that drips through will have an intense, pure flavor.) Meanwhile, cut the remaining tomatoes in wedges and toss in a bowl with salt to taste, the garlic clove, vinegar and olive oil.", "", "2. After one hour, gather up the cheesecloth around the tomato pulp that remains and squeeze to extract all of the remaining juice. Transfer the juice to a blender. Add the tomato wedges and all of the juice in the bowl, along with the tomato paste, basil leaves and water. Blend until smooth (if necessary do this in two batches). Adjust seasoning, and if you want a hint of heat, add a small pinch of cayenne.", "", "3. Strain the soup through a medium strainer set over a bowl, pushing the soup through with a spatula or the bottom of a ladle. Serve right away, or for the best flavor refrigerate for one to 24 hours before serving. Blend again or whisk before serving. Serve, garnishing each bowl with slivered basil.", "", "Variation: For a sharper flavor, blend 1/4 cup chopped onion with the tomatoes. Soak the chopped onion for five minutes in cold water, then drain and rinse with cold water before adding to the tomatoes.", "", "Yield: Serves four.", "", "Advance preparation: The soup tastes even better if you make it several hours to a day before serving."]
