Chilled Yellow Tomato Soup

Chilled Yellow Tomato Soup

Servings: 6

Preparation Time: 5 minutes

Cooking Time: none

4 1/5 cups yellow cherry tomatoes
2 yellow peppers, coarsely chopped
2 cloves garlic, crushed
2 tablespoons red wine vinegar
1/3 cup olive oil
Coarse black pepper
For serving:
1 cucumber, peeled and cut into large cubes
¼ red onion, thinly sliced
1 bunch yellow and red cherry tomatoes, quartered
3  radishes, thinly sliced
1 bunch cilantro leaves
1 hot pepper, seeded and chopped (optional, for a spicy soup)
50 grams Tnuva Feta or Feta Light Cheese, grated

1. Using a food processor, crush the yellow cherry tomatoes and peppers with the garlic and red wine vinegar. Add the olive oil and continue blending until smooth. Spice with black pepper. Filter using a colander. Store the puree in a plastic bag in the refrigerator.
2.  To serve, fill the soup into individual bowls. Top with cubed cucumber, red onion and tomato cubes. Sprinkle with cilantro leaves, hot pepper and red pepper. Drizzle with a little olive oil and enjoy.