Chilled Vine-Ripened Tomato Soup
Yield: 4 servings
- 2 whole ripe yellow tomatoes, about 4 ounces each, quartered
- 2 whole ripe red tomatoes, about 4 ounces each, quartered
- 2 teaspoons chile pepper water, see recipe
- 2 teaspoons garlic, minced
- ¼ cup olive oil
- Salt and pepper to taste
To make yellow tomato soup, in a blender combine the yellow tomatoes and 1 teaspoon each of the chile pepper water and garlic. Season with salt and purée until smooth. With the blender running, add half of the oil and blend until incorporated. Transfer to a small pitcher with a lip so it can be poured easily, and chill.
To make red tomato soup, in a blender combine the red tomatoes with remaining chile pepper water and garlic. Season with salt and purée until smooth. With the blender running, add remaining oil and blend until incorporated. Transfer to small pitcher with a lip so it can be poured easily, and chill.
Just before serving, stir each soup with a whisk to re-combine the chilled purée and check seasoning. To serve, from opposite sides, simultaneously pour both soups into individual martini glasses to form a half and half or yin and yang pattern.
Chile Pepper Water
Yield: 1½ cups
Chef Wong uses this all-purpose condiment in a number of recipes for its subtle flavor and heat. It will keep for at least 1 month in the refrigerator.
- 1/3 cup plus 1¼ cups cold water
- ½ clove garlic
- 2 red Hawaiian chiles or red Serrano chiles, or 1 red jalapeño, halved and seeded
- 1 Tablespoon white vinegar
- 2 teaspoons ginger, minced
- Pinch of salt
In a blender, combine the 1/3 cup of water, garlic, chiles, vinegar, ginger and salt and purée until smooth. In a saucepan, bring the 1¼ cups of water to a boil. Add the puréed mixture and return to a boil. Remove from the heat. When cool, transfer to an airtight container. Keep refrigerated.