CIA HEIRLOOM TOMATO SOUP

CIA HEIRLOOM TOMATO SOUP image

Yield 10 8 oz or 1/2 gal of e

Number Of Ingredients 12

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5 lb each red and yellow heirloom tomatoes, rough cut and keep colors separate
4 T red wine vinegar
2 t. Cayenne pepper
SOUP GARNISH:
1-peeled and small diced English
cucumber
20 cherry tomatoes, quartered
Extra virgin olive oil to taste
1 minced shallot
1 minced garlic
1/3 c red wine vinegar
Pit all garnish ingredients in bowl and let marinate for 1 hour

Steps:

Using yellow tomatoes first, put in robo coupe the yellow tomatoes, 2 T of vinegar, 1 t. Cayenne. Puree might have to do in batches to get it all to fit. Pass through a fine china cap. Adjust seasonings and keep cool. MAKE GARNISH FROM ABOVE and marinate 1 hour Assembly of plate: Use a ring mold to put yellow soup inside red and keep separated. After soup is poured add the garnish wronged the soup being careful not to back the pattern of the soup. Finish with chopped basil and serve with love.