Chilled Tomato Soups

1. 1

   Preheat oven to 300F.

2. 2

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

3. 3

   Coarsely chop yellow and red tomatoes separately.

4. 4

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

5. 5

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

6. 6

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

7. 7

   Chill soups, covered, until cold.

8. 8

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

9. 9

   Repeat to fill 3 more glasses.

* Per serving · 4 servings · Values may vary.

No additional tips available.