Alo Alo's Gold and Red Tomato Soup


  • 10 yellow beefsteak tomatoes
  • 10 red tomatoes
  • ¼ teaspoon cayenne pepper
  • 3 teaspoons red wine vinegar
  • ¼ teaspoon cumin
  • ½ teaspoon freshly ground white pepper
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt to taste
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      135 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 3 grams protein; 813 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings


  1. Quarter the tomatoes. Push the red and yellow tomatoes separately through a stainless steel sieve into separate containers. (If puree is too thick, add some cold water).
  2. Divide remaining ingredients equally between two containers. Mix well (in separate containers).
  3. Chill the containers for about two hours. To serve simultaneously, ladle each soup into different sides of the same bowl. Garnish with croutons and snipped basil leaves.

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