Yellow tomatoes are a little less acidic than red, making this chilled soup’s flavor sublime.

Ingredients

• 1/2 cup water
• 2 1/2 ounces French bread baguette, interior crumb only, torn into small pieces
• 1 cup coarsely chopped yellow bell pepper
• 1 cup chopped seeded peeled cucumber
• 1/2 cup chopped sweet onion
• 3 1/2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons sherry vinegar
• 1 garlic clove, chopped
• 2 pounds yellow heirloom tomatoes, peeled, cored, seeded, and coarsely chopped
• 3/8 teaspoon kosher salt
• 12 red cherry tomatoes, chopped

Preparation

1. Combine 1/2 cup water and bread in a small bowl; let stand 5 minutes.
2. Place bell pepper, cucumber, onion, 3 tablespoons oil, vinegar, garlic, and yellow tomato in a blender; process until smooth.
3. Add bread mixture and salt to blender; process 1 minute.
4. Cover and refrigerate at least 30 minutes.
5. Place 1 cup soup in each of 6 bowls.
6. Top evenly with remaining 1 1/2 teaspoons oil and red tomatoes.