Tomato Gazpacho with Pastis
Rinse the tomatoes, remove the core, and coarsely chop. Peel and dice the celery, shallot, and garlic. Rinse and halve the chili. Trim and coarsely chop. Sauté the celery with the shallots, garlic, and chili in the oil. Mix in the aniseeed, and pour in the broth. Add the tomatoes, and simmer gently for 30 minutes. Mix in the remaining ingredients (minus some basil leaves for garnish) during the last 10 minutes of cooking. If necessary, add more broth.
Pass through a fine strainer. Depending on the consistency of the soup, add more broth or reduce the soup. Mix in the pastis, and season to taste with salt and sugar. Cool the soup completely in the refrigerator.
Adjust the seasoning if necessary, garnish with the basil, and serve.