Ingredients:
4 pounds tomatoes, seeded (optional), juice reserved
sea salt and freshly ground black pepper
sherry vinegar
olive oil, to finish
chopped basil
2 scallions, including a bit of the greens, thinly sliced

Directions:

  1. Chop the tomatoes by hand until they are fine, almost like a puree. Put the tomatoes in a bowl add the reserved juice and 2 teaspoons sea salt. Cover and chill well. Taste and add more salt if needed. If the tomatoes are very tart, add 1 teaspoon sweetener and a few drops of vinegar to balance the flavors. Taste and continue adjusting until you have it the way you like it.
  2. Ladle the soup into bowls and thread with a spoonful of olive oil over the top of each. Add pepper and garnish with the basil and scallions.

Serves 4-6