Cold Raw Tomato Soup

° Serves 6 (makes 5 cups)

This is a favorite at our house. For best results, use very ripe, fleshy summer tomatoes. A food mill allows you to remove the skin and seeds from the pureed soup more easily than with a conventional sieve. This also makes a great base for Bloody Marys, and it can be used as a sauce for a cold pasta salad.

• 3 pounds very ripe tomatoes
• 1 teaspoon thyme leaves (optional)
• 1 teaspoon Tabasco sauce
• 1½ teaspoons salt
• ½ teaspoon freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• ¼ cup shredded basil leaves, plus 6 whole leaves for garnish
• 1 cup sour cream, for garnish

Cut the tomatoes into pieces and puree them in a food processor. If you object to a few seeds remaining in the mixture, strain the puree through a food mill fitted with a fine-mesh screen into a bowl (you should have about 5 cups).

Stir the thyme, Tabasco, salt, pepper, olive oil, vinegar, and shredded basil into the soup. If not serving immediately, set aside in a cool place or refrigerate.

At serving time, divide the soup among six bowls and garnish each with a dollop of sour cream and a whole basil leaf.

Hot Cream of Tomato Soup

Puree and strain the tomatoes as described, and pour the puree into a saucepan. Add the thyme, Tabasco, salt, pepper, oil, and vinegar, bring to a boil, and boil for 30 seconds. Stir in 1 cup heavy cream and heat through.

Divide the soup among six soup plates, sprinkle with ½ cup shredded basil, and serve.