Yin-Yang Tomato Soup

1. 1

   In a food processor or blender, puree the yellow tomatoes with 2 tablespoons of the basil leaves; strain through a coarse sieve.

2. 2

   Whisk in 1/2 tablespoon of the olive oil, 1/2 tablespoon of the honey and 1/2 tablespoon of the lemon juice.

3. 3

   Season with salt and pepper.

4. 4

   Transfer to a pitcher and refrigerate until chilled, about 1 hour.

5. 5

   Repeat with the red tomatoes and the remaining basil leaves, olive oil, honey and lemon juice.

6. 6

   Whisk each soup until smooth.

7. 7

   At the same time, pour both soups from opposite sides into shallow bowls.

8. 8

   Garnish with the basil sprigs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.