Chilled Yellow Tomato Soup Brings Cool Comfort
For those who depend on soup to bring them comfort, South Texas is not the place to live.  Let’s face it.  Soup lovers only have (at best) 2 months cold enough to support a soup habit.
How about this?  While you’re waiting for the temperature to drop, GO COLD.  Cold soup is perfect for our part of the country and some are pretty simple to make.

Chilled Yellow Tomato Soup

12 servings
30-45 minutes prep time

12.5 lbs.      Ripe Yellow Tomatoes, cored and quartered
4oz              Roast Garlic
5oz              Extra Virgin Olive Oil
2oz              Sherry Vinegar
2tsp             Kosher Salt
1tsp             White Pepper
16oz            Water
1 Medium    Sprig of fresh Basil

Place all ingredients except basil in blender and puree.
Strain through a medium “China cap”(a rigid, cone-shaped perforated metal strainer).
Place basil in soup, steep (heat, but don’t boil) and chill.