1-1/2 pounds ripe heirloom tomatoes, cored and quartered (do not peel)
1/2 cup tomato paste
1 tablespoon celery salt
1 teaspoon ground piment d’Espelette or dried Anaheim chili (or ground mild chili pepper)
2 tablespoons best-quality sherry-wine vinegar
3 tablespoons extra-virgin olive oil
20 fresh basil leaves
Combine all the ingredients with 1-2/3 cups water in a food processor or a blender and purée to a smooth liquid. Taste for seasoning.
The soup can be served immediately, but the flavors will benefit from ripening for 3 to 24 hours, refrigerated.
At serving time, reblend the soup. Serve in chilled soup bowls.
Cooking with Basil