Photo by Romulo Yanes
A no-cook soup that's as effortless as it is elegant embodies everything we look for in a summer dish. The sweet honey and sharp vinegar are natural extensions of summertime tomatoes' flavor.
Recipe information
Total Time
25 min
Yield
4 servings
Ingredients
1 pound yellow tomatoes
1 1/2 cups reduced-sodium chicken broth
1/3 cup heavy cream
1 teaspoon mild honey
1 teaspoon Sherry vinegar
Pinch of cayenne
Garnish:
Chopped red tomato and basil
Preparation
Step 1
Coarsely chop tomatoes and purée in a blender with broth until smooth. Force through a fine-mesh sieve into a bowl, discarding solids.
Step 2
Whisk in cream, honey, vinegar, cayenne, and salt to taste.
Step 3
Quick-chill by setting bowl in an ice bath until cold, about 10 minutes.
Recipe notes
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