This time of year we are flush with tomatoes of all colors and stripes. From the website: my recipes, I found this one, http://www.myrecipes.com/recipe/chilled-yellow-tomato-soup-10000001875607/. I have enhanced the recipe to my own tastes. I chose 7 ripe yellow tomatoes from the field.
The recipe is relatively easy. I began by retrieving homemade chicken broth that we made in the spring from the freezer and letting it thaw overnight. I used only 4 cups of broth as opposed to the 6 suggested and could have cut it by one more in order to create a thicker consistency.
Warm the olive oil in a dutch oven or stock pot. Then saute two roughly chopped yellow onions until translucent. Add fresh or dried thyme. We had a rough winter this year so our thyme struggled. Thankfully, we dried last year's crop. The aroma will make any kitchen smell great.
Core and chop tomatoes. Don't worry about peeling them, the skin is soft enough to cook down and not get all curled up like some thicker skinned tomatoes do.
Add tomatoes and broth to the onions and thyme. Cook for 30 mintues and let cool.
Process the soup and serve hot or cold. We found that adding goat cheese to the warm soup added another layer of texture and flavor. If served cold, it is best with a slice of country bread.