In a large pot of boiling water, blanch the ripe tomatoes for 10 seconds. Transfer to colander; cool slightly. Peel off skin. Cut tomatoes in half removing seeds and chop. In a medium saucepan, cook onion in olive oil over medium heat, stirring frequently, until golden brown, about 4 minutes. Add the garlic and cook one minute longer. Add the chopped tomatoes and cook uncovered over medium heat for 20 minutes. (If using canned tomatoes, decrease cooking time to 10 minutes). Spoon 3/4 of mixture into food processor or blender container; puree until smooth. Return to saucepan. Add red pepper, basil and Berkeley Farms DairyPure milk to the soup. Heat until hot but do not boil. Season to taste with salt and pepper. Divide the soup into two warm bowls and serve immediately. Garnish with fresh basil leaves, if desired. Yields 4 cups.
Makes 2 servings.