6 fresh ripe tomatoes, large and peeled 1 tsp sugar ¼ cup thinly sliced fresh basil leaves 1 tsp salt 1 tsp ground pepper in an eight-quart stockpot, boil 6 quarts of water.
When the water is briskly boiling, carefully place one of the tomatoes into the boiling water. After about one minute, or until the skin begins to wrinkle, remove the tomato with a slotted spoon. Repeat the process until all the tomatoes are blanched. After blanching, the skin can easily be removed. Remove all the skin and cut the tomatoes into quarters. Place the quarters into a food processor and thoroughly puree. Strain the pureed tomatoes into a large glass bowl using a sieve with small enough wholes to remove the seeds. Add the basil and sugar then season to taste with the salt and pepper. Mix thoroughly and cover bowl with plastic wrap and refrigerate for several hours to chill. Serve when chilled and garnish with finely chopped fresh parsley. For a different twist to the flavor, place a small mound of shredded mozzarella cheese in the center of the bowl prior to ladling the soup. After soup is ladled, garnish with chopped parsley and drizzle olive oil over the cheese mound.