AIOLI 2 garlic cloves, peeled 1/3 cup packed coarsely chopped fresh basil leaves 1 teaspoon fresh lemon juice 1/4 cup reduced-calorie mayonnaise SOUP 1 tablespoon olive oil 1 cup sliced onion 1 inner celery stalk with leaves, thinly sliced diagonally 1 small garlic clove, minced 1 large fresh basil sprig or 1/2 teaspoon dried 3 lbs. tomatoes, peeled, halved 2 cups chicken stock or canned unsalted broth For aioli: With processor running, drop garlic through feed tube; chop finely. Add basil and lemon juice; chop finely. Add mayonnaise; blend. (Can be made 1 day ahead. Cover and refrigerate.) For soup: Heat oil in heavy large saucepan over low heat. Add onion, celery, garlic and basil. Cover and cook until vegetables are very tender, stirring frequently, about 25 minutes. Meanwhile, place large strainer over bowl. Working over strainer, squeeze seeds and juice from tomatoes. Chop tomatoes and add to vegetables in saucepan. Using rubber spatula, press on tomato seeds and pulp in strainer to extract as much juice as possible. Add strained juice to saucepan. Add chicken stock to saucepan; bring to simmer over medium-low heat. Discard basil sprig. Ladle soup into bowls. Drizzle with aioli. Per serving: calories, 190; fat, 10 g; sodium, 140 mg; cholesterol, 0 soup 83