Chilled Tomato Basil Soup

Directions

1. 1
   In a food processor puree the tomatoes and force the puree through a fine sieve into a saucepan, pressing hard on the solids.
2. 2
   In a small bowl stir together the cornstarch and the broth and stir the mixture into the tomato puree.
3. 3
   Bring the mixture to a boil, stirring, remove the pan from the heat, and stir in the lemon juice, the sugar, the whole basil leaves, and salt and pepper to taste.
4. 4
   Let the soup cool and chill it, covered, for at least 8 hours.
5. 5
   The soup may be made 2 days in advance and kept covered and chilled.
6. 6
   Discard the whole basil leaves, ladle the soup into 6 bowls, and garnish each serving with a dollop of the sour cream and some of the chopped basil.
7. 7
   Drizzle the soup with the oil and serve it with the toasts.
8. 8
   In a small skillet cook the garlic in the oil over moderate heat, stirring, until it begins to turn golden, brush the bread wedges with the oil, and on a baking sheet bake them in the middle of a preheated 375F.
9. 9
   oven for 10 minutes, or until they are golden.
10. 10
    Sprinkle the toasts with the salt and break them in half.
11. 11
    Makes 12 toasts.