Alo Alo's Gold and Red Tomato Soup

1. 1

   Quarter the tomatoes.

2. 2

   Push the red and yellow tomatoes separately through a stainless steel sieve into separate containers.

3. 3

   (If puree is too thick, add some cold water).

4. 4

   Divide remaining ingredients equally between two containers.

5. 5

   Mix well (in separate containers).

6. 6

   Chill the containers for about two hours.

7. 7

   To serve simultaneously, ladle each soup into different sides of the same bowl.

8. 8

   Garnish with croutons and snipped basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.