Wash and roughly chop the tomatoes and red bell pepper. Peel the garlic cloves.

Place the chopped tomatoes, bell pepper, garlic, fresh basil, lime juice, and sea salt into a high-powered blender.

Blend the mixture on high speed while slowly pouring in the extra virgin olive oil until the soup reaches a smooth consistency.

Transfer the blended soup to a large bowl or pitcher, cover, and refrigerate for at least 2 hours to allow the flavors to meld and chill.

Pour into bowls and garnish with toasted sesame seeds, a few fresh basil leaves, and a drizzle of olive oil before serving.