Tomato Soup

 Recipe from chef patrick

Ingredients :
Provence type tomato soup for 6 persons :
1 kilogram (2.2 lb) well ripe tomatoes
1 big onion
2 peeled, degermed, crushed and sliced garlic cloves
1/2 bay leaf
7 or 8 fresh basil leaves (or 1 pinch of dry basil)
1 pinch of thyme
1 coffeaspoonful caster sugar
Table salt and semi hot red pepper powder
2 soupspoonfuls olive oil

Direction :
Gently stew (covered) thinly sliced onion and garlic into olive oil during 2 minutes
Add the tomatoes cut into slices, add basil, thyme, sugar, salt, bay leaf, red pepper and 1 liter (approx 2 pints) water.
Keep boiling during 15 minutes, then get rid of the bay leaf, blend everything and sieve very thinly.
At the last minute, add a dash of olive oil
You can serve this soup either cold or hot