Tomato soup with basil

Peel the onion and garlic, chop very finely and fry in a large frying pan for 2 tablespoons of oil over low heat.

Bring a large amount of water to a boil in a saucepan. Wash the tomatoes, remove the stalks, make a cross-shaped incision on each.

Immerse tomatoes in boiling water for 1 minute and peel. Cut each tomato into 4 pieces and remove the seeds.

Put prepared tomatoes in a pan with onions and garlic, add tomato paste, mix and cook under a lid over low heat for 20 minutes. Add salt and pepper to taste. (If the mass is too reduced, add a little water.)

Wash and dry the basil, set aside a few leaves for decoration. Grind the tomato mass with a blender, let cool at room temperature and place in the refrigerator for 2.5 hours.

Before serving, pour the tomato soup into serving bowls, garnish with basil leaves and drizzle with olive oil.