Chilled Tomato and Corn Soup

Ingredients:

2 lbs tomatoes (preferably heirloom), peeled, seeded, and chopped
Kernels cut from two ears of fresh corn
2 TBS red wine vinegar
3 TBS extra-virgin olive oil
1 1/2 cups cold water
Salt and freshly ground pepper to taste
Fresh basil leaves, thinly sliced

Combine tomatoes, corn, vinegar, and olive oil in food processor. Puree to semi-smooth liquid, and slowly add water to reach desired consistency. Season to taste, and chill at least 6 hours, or overnight. To serve, ladle into bowls, and top with finely chopped basil. 4 servings.