Instructions: Heat the oil in a large heavy-bottomed soup pot and add the onion or shallots and half the garlic. Cook gently over medium heat about 5 minutes, then add the tomatoes and remaining garlic. Cook for 10 minutes, stirring often.

Add the water or garlic broth, the basil leaves, and salt and pepper to taste, bring to a simmer. Cover and simmer 15 minutes.

Add the pearl barley or tapioca and cook 15 minutes, until the grains are tender.

Remove from the heat and puree through the fine blade of a food mill. Adjust salt. If serving hot, ladle into bowls. If serving cold, refrigerate until thoroughly chilled.

Just before serving, stir in the lemon juice (if desired when serving cold). Adjust seasonings and serve, garnishing each bowl with the additional basil. The soup will keep in the refrigerator for 2 to 3 days, without the final addition of lemon juice and basil.

*Garlic Broth:
Combine all the ingredients in a stockpot and bring to a boil. Reduce heat, cover, and simmer 1 hour. Strain. Keep on hand in the refrigerator for soups or freeze. The broth will keep for 4-5 days in he refrigerator and can be frozen for up to 3 months.

Serve this hot in cold weather or eat it chilled in hot weather

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