2 1/2 lbs. tomatoes, peeled, seeded, and cut up (about 6 cups) -or-
2 (16 oz. ea.) cans tomatoes (undrained)
1/4 cup lightly packed basil (fresh) leaves -or-
1 tbsp. dried, crushed basil
1 cup chicken broth
1 tbsp. sugar
dash to 1/4 tsp. salt
dash ground red pepper
dash ground black pepper
dash bottled hot pepper sauce
desired fresh herb, for garnish (optional)

In blender or food processor container place about half of the tomatoes or undrained canned tomatoes and all of the basil. Cover and blend or process until smooth. Transfer pureed tomato mixture to a medium saucepan. Repeat blending or processing with remaining tomatoes.

Stir chicken broth, sugar, salt, red and black pepper, and hot pepper sauce into the tomato mixture. Bring to boiling, then reduce heat. Cover and simmer for 30 minutes. Serve immediately or, transfer to a covered container and refrigerate.

To serve, ladle warm or chilled soup into small bowls. If desired, garnish each serving with a fresh herb.

Makes 6 (3/4 cup) servings.