This recipe yields a simple yet elegant tomato soup garnished with fresh basil leaves and served at room temperature. The key ingredient is to remove the skin from the tomatoes to create a silky texture.
Bring a large pot of water to a boil. Fill a medium bowl with ice water. Use a sharp knife to cut a small "X" on the bottom of each tomato.
Working in batches of similar-size tomatoes, add to the boiling water and cook until the skins just begin to loosen, 20–60 seconds. Using a slotted spoon, transfer to the ice water, then use your fingers to peel the tomatoes. Slice any large ones into ½-inch-thick rounds and halve or quarter any cherry or grape tomatoes. Set aside.
Bring the water back to a boil. Add the basil and cook until bright green, about 30 seconds. Using the slotted spoon, transfer to the ice water. Squeeze the basil to extract as much liquid as possible, then transfer the leaves to a blender.
Add ½ cup of the cooking water along with the peas, lime juice, sugar, and 1 teaspoon of kosher salt, then purée until very smooth. Season to taste with more kosher salt and lime juice if desired. (Stored in an airtight container and covered with a thin layer of oil, the purée will keep for up to 1 week in the fridge. ) Scoop the basil-pea purée onto a platter.
Arrange the tomato slices on top, season to taste with flaky salt and black pepper, and drizzle lightly with oil. Garnish with basil leaves and serve at room temperature
Tomato Soup Simple Recipe Herb-Cocktail Tomato Soup Basil Basil-Pea Tomato Soup Soft-Boiled Tomato
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