Hot or cold, this soup is as easy as a summer breeze, and as delicious. For a light meat, serve it with chunks of savory focaccia and a wedge of your favorite sharp cheese.

2 tbsp. olive oil or salad oil
2 lb. pear-shaped tomatoes, coarsely chopped
1/2 c. lightly packed fresh basil leaves
1/2 c. each reg. strength chicken broth and whipping cream
Salt and pepper

Heat oil in a 3- to 4-quart pan over medium-high heat. Add tomatoes and 1/4 cup of the basil. Cook, stirring often, until tomatoes mash easily (10 to 15 minutes). Transfer mixture to a blender or food processor; add broth and cream. Whirl until smoothly pureed. Season with salt and pepper to taste.

Reheat to serve hot; or, to serve cold, let cool, then cover and refrigerate until thoroughly chilled or for up to a day. Sliver remaining 1/4 cup basil and sprinkle over individual portions. Makes 4 servings.

To Microwave: Combine oil, tomatoes, and the 1/4 cup basil in a 3- to 4-quart microwave-safe casserole. Microwave, covered, on high (100%) for 10 to 12 minutes stirring 2 or 3 times, until tomatoes mash easily.

Puree tomato mixture with broth and cream and season as directed. Microwave to reheat, if desired and serve as directed.