Chilled Red and Yellow Tomato Soup               

 tags (edit): Gourmet Magazine @Vogel Vegetables Soup  

 

Truly ripe tomatoes from your local famers market are the secret to this dish.

Ingredients

YELLOW TOMATO SOUP
2 pounds Ripe Yellow Beefsteak Tomatoes Quarte
1/4 cup White Onions Chopped
1 ea Celery Rib Chopped
1/4 cup Fennel Bulb Chopped
1 ea Garlic Clove Chopped
2 tablespoon Shallot Chopped
2 tablespoon Champagne Vinegar
2 tablespoon Extra Virgin Olive Oil
1/4 teaspoon Salt
3/4 teaspoon Black Pepper
RED TOMATO SOUP
3 pounds Ripe Red Beefsteak Tomatoes Quartered
1 1/4 cups Tomato Juice Canned
1/4 cup Red Onion Chopped
1/2 teaspoon Salt
GARNISH
to taste Fresh Chervil or Tarragon Chopped
 

Instructions
 MAKE YELLOW TOMATO SOUP:
* Blend together all yellow tomato soup ingredients in a blender until smooth. Force through a large sieve into a bowl, discarding solids. Chill 1 hour.

MAKE RED TOMATO SOUP:
* Blend together all red tomato soup ingredients in cleaned blender until smooth. Blend in 2 batches, using half of ingredients per batch, if necessary. Force through cleaned large sieve into another bowl, discarding solids, then chill 1 hour.

TO SERVE:
* Press pastry ring firmly down against the center of a shallow soup bowl and pour 1/2 cup yellow tomato soup into ring. Pour 3/4 cup red tomato soup around ring, then slowly lift ring from bowl. Fill 5 more bowls in same manner, rinsing and drying ring between each bowl.




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Yields: 6 Servings
     GOURMET magazine, August 2002, page 28, adapted fr

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