| Preparation time | 10 min |
| Cooking Time | 15 min |
| Ready In | 25 min |
| Level of Difficulty | Easy |
| Servings | 2 |
Ingredients
6 cups yellow cherry tomatoes (you'll need about 3 pints)1/2 cup panko bread crumbs2 tablespoons white wine vinegar6 tablespoons extra virgin olive oil1/4 teaspoon turmeric1/4 teaspoon curry powder2-1/2 teaspoons salt1 cup cold water6 chives, finely minced1 red bell pepper, seeded, ribs removed and mincedFreshly ground black pepper, to tasteoptional toppings: grated hard-boiled egg, prosciutto, jumbo lump crab, croutons
Directions
- Place the tomatoes, bread crumbs, white wine vinegar, olive oil, turmeric, curry powder, salt and water in a blender. Purée until smooth.
- Strain the soup through a fine sieve into a medium bowl, pushing it through in circular motions with the back of a ladle. Discard the pulp and taste for seasoning.
- Chill the soup in the refrigerator for about an hour, or until very cold. Stir (it may separate a bit while chilling), then ladle the soup into bowls and top with the minced chives, red bell peppers and any other yummies. Add freshly ground black pepper, to taste.