Chilled Tomato and Basil Soup by Patty Harper

2 pounds ripe tomatoes
1 tablespoon oil
1 small onion, chopped
1 clove garlic, diced
1/4 cup flour
1 Tablespoon Worcestershire sauce
2 drops hot pepper (optional)
1 cup dry white wine
3 tablespoons fresh basil
1/2 cup tomato puree
salt and pepper to taste

Coarsely chop tomatoes. heat oil in large sauce pan and saute onion and garlic for 5 minutes without browning. Stir in four and cook for 2 minutes.Add tomatoes and simmer 20 minutes. Add Worcestershire sauce, wine, hot pepper and tomato puree. Bring to boil and simmer 30 minutes. Transfer to blender or food processor and puree until smooth. Strain into bowl. Add salt and pepper to taste. Chill and stir in basil. Serve.