Ingredients
6cupsyellow cherry tomatoes
½cupfresh bread crumbs,or panko
2tbspwhite wine vinegar
6tbspextra virgin olive oil
¼tspturmeric
¼tspcurry powder
2½tspsalt
1cupcold water
6chives,finely minced
1red bell pepper,seeded, ribs removed, minced
freshly ground black pepper,to taste
hard-boiled egg,grated
ham,or prosciutto
crabmeat
melon,minced
croutons
Preparation
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 1 hour, or until very cold. Stir, then ladle the soup into bowls and top with the minced chives, red bell peppers and any other condiments. Add freshly ground black pepper, to taste.
Serve and enjoy!
