This soup is wonderful in the summer; what's better is that you can eat it cold or hot! I love how simple yet how delicious this recipe is.
I made it a few years ago, and went searching for the recipe online. I didn't find it, but believe it or not, I made it from memory this past weekend, and it turned out just how I remember it!
2 lb fresh tomatoes on the vine
1 medium red onion
15-20 fresh basil leaves (reserve 1-2 leaves)
1 garlic clove
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cups water
salt, pepper and sugar to taste
Cube tomatoes and onion; mince the garlic clove. Chop all but 1-2 basil leaves in small pieces.
Heat olive oil in a pot. Add tomatoes, onion, garlic and chopped up basil leaves, and cook for several minutes until the onion turns translucent.
Add water, salt, pepper, a little bit of sugar and balsamic vinegar and bring the mixture to a boil. Simmer on low heat for 5-10 minutes.
After the mixture cools, blend in a food processor or a blender. Add more salt, pepper and sugar as needed. Cut 1-2 reserved basil leaves in thin slices and add to each portion before serving. Enjoy this soup hot or cold!