Chilled Tomato Soups

• 2 yellow tomatoes (4 to 5 oz each)
• 2 red tomatoes (4 to 5 oz each)
• 1/4 cup olive oil
• 2 teaspoons chile-pepper water
• 2 teaspoons minced garlic

1. Preheat oven to 300F.
2. Bake tomatoes in a shallow baking pan in middle of oven 10 minutes.
3. Coarsely chop yellow and red tomatoes separately.
4. Blend yellow tomatoes, 2 tablespoons oil, 1 teaspoon chile-pepper water, and 1 teaspoon garlic in a blender until smooth.
5. Force soup through a fine sieve into a large liquid-measuring cup, pressing hard on solids, and season with salt.
6. Make red-tomato soup in same manner with remaining soup ingredients, straining into a separate liquid-measuring cup.
7. Chill soups, covered, until cold.
8. Pour soups simultaneously from opposite sides into a Martini glass (colors will remain separate), using about one fourth of each soup.
9. Repeat to fill 3 more glasses.

yellow tomatoes, red tomatoes, olive oil, chilepepper, garlic

Taken from www.epicurious.com/recipes/food/views/chilled-tomato-soups-103047 (may not work)