Alo Alo's Gold and Red Tomato Soup

Name: Alo Alo's Gold and Red Tomato Soup
Yield: 6 servings
Ingredients: 10 yellow beefsteak tomatoes; 10 red tomatoes; ¼ teaspoon cayenne pepper; 3 teaspoons red wine vinegar; ¼ teaspoon cumin; ½ teaspoon freshly ground white pepper; 3 tablespoons extra-virgin olive oil; Coarse salt to taste

By Moira Hodgson

Published August 1, 1992

Total Time: 2 hours 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Taking Advantage of Season's Tomatoes

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Ingredients

Yield:6 servings

10 yellow beefsteak tomatoes
10 red tomatoes
¼ teaspoon cayenne pepper
3 teaspoons red wine vinegar
¼ teaspoon cumin
½ teaspoon freshly ground white pepper
3 tablespoons extra-virgin olive oil
Coarse salt to taste

Ingredient Substitution Guide

Preparation

Step 1
Quarter the tomatoes. Push the red and yellow tomatoes separately through a stainless steel sieve into separate containers. (If puree is too thick, add some cold water).
Step 2
Divide remaining ingredients equally between two containers. Mix well (in separate containers).
Step 3
Chill the containers for about two hours. To serve simultaneously, ladle each soup into different sides of the same bowl. Garnish with croutons and snipped basil leaves.