Chilled Fresh Tomato Soup with Pepper Relish

Serves 4 to 6

2 pounds firm, ripe tomatoes
¼ cup minced red onion
¼ cup minced yellow bell pepper
1 tablespoon chopped fresh basil
2 teaspoons balsamic vinegar
2 tablespoons extra-virign olive oil
1 teaspoon kosher salt
¼ reaspoon fresh cracked black pepper

Cut the tomatoes into 1-inch chuncks. Puree them through a fine-mesh food mill to extract the juice and pulp and leave the skins and seeds behind. (A food process or or blender should not be used for this step as they incorporate too much air into th epuree.) Cover the puree tightly and refrigerate two hours.

Just before serving, mice the red onin and yellow bell pepper and chopped fresh basil. Toss the relish together in a small bwol. Stir the balsamic vinegar, olive oil, salt and pepper into the chilled tomato puree. Adjust the seasoning with more vinegar, olive oil, salt and pepper if necessary.

Serve the soup in chilled soup bowls and place a heaping tablespoon of relish in the center fof each bowl.