Fresh Tomato Soup

Directions

1. 1
   Using a grater over a wide bowl, hold the rounded side of a tomato half and rub the cut side against the large holes of the grater until all that remains is the skin; discard the skin.
2. 2
   Repeat with remaining tomato halves.
3. 3
   Stir vinegar into the tomato soup and season with salt, pepper, and a pinch of sugar if desired.
4. 4
   Cover and refrigerate until well chilled.
5. 5
   Stir the soup well and ladle into chilled shallow bowls.
6. 6
   Drizzle each serving with 1 teaspoon of olive oil and sprinkle the basil on top.
7. 7
   Serve immediately.