Chilled Tomato Soups

Name: Chilled Tomato Soups
Ingredients: 2 yellow tomatoes (4 to 5 oz each); 2 red tomatoes (4 to 5 oz each); 1/4 cup olive oil; 2 teaspoons chile-pepper water; 2 teaspoons minced garlic

5 ingredients

9 steps

Ingredients

2 yellow tomatoes (4 to 5 oz each)
2 red tomatoes (4 to 5 oz each)
1/4 cup olive oil
2 teaspoons chile-pepper water
2 teaspoons minced garlic

Directions

1

Preheat oven to 300F.
2

Bake tomatoes in a shallow baking pan in middle of oven 10 minutes.
3

Coarsely chop yellow and red tomatoes separately.
4

Blend yellow tomatoes, 2 tablespoons oil, 1 teaspoon chile-pepper water, and 1 teaspoon garlic in a blender until smooth.
5

Force soup through a fine sieve into a large liquid-measuring cup, pressing hard on solids, and season with salt.
6

Make red-tomato soup in same manner with remaining soup ingredients, straining into a separate liquid-measuring cup.
7

Chill soups, covered, until cold.
8

Pour soups simultaneously from opposite sides into a Martini glass (colors will remain separate), using about one fourth of each soup.
9

Repeat to fill 3 more glasses.