Chilled Yellow Tomato Soup With Black-Olive Cream

• 5 tablespoons unsalted butter
• 2 large leeks (white part only), well cleaned and chopped
• 1 tablespoon finely minced fresh thyme, or 1 teaspoon dried
• 2 bay leaves
• 2 pounds plum tomatoes, preferably yellow, trimmed and cut in chunks
• 3 1/2 cups chicken broth, homemade or low-sodium canned
• 2 teaspoons sugar
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 13 cup olivada (black olive puree) or 1/2 cup pitted imported black olives pureed with 1 tablespoon olive oil
• 1/4 cup whipping cream
• 2 red plum tomatoes, trimmed and diced, for garnish

1. To make the soup, melt the butter in a large saucepan over low heat.
2. Add the leeks, thyme and bay leaves.
3. Cover, and cook 20 minutes, stirring once or twice.
4. Stir in the tomatoes, chicken broth, sugar, salt and pepper.
5. Bring to a simmer, and cook, uncovered, until the tomatoes are soft and the soup has thickened, about 25 minutes, stirring once or twice.
6. Cool slightly, remove the bay leaves, and puree in a food processor.
7. Place in a bowl, cover, and refrigerate until cold, at least 5 hours.
8. The soup can be prepared to this point up to 2 days ahead.
9. To make the olive cream, put the olivada in a small bowl and whisk in the cream.
10. Taste the soup and adjust seasoning if needed.
11. Ladle into chilled bowls, and drizzle with the black olive cream.
12. Sprinkle with diced red tomatoes, and serve immediately.

unsalted butter, leeks, fresh thyme, bay leaves, tomatoes, chicken broth, sugar, salt, freshly ground black pepper, olivada, whipping cream, red plum tomatoes

Taken from cooking.nytimes.com/recipes/10187 (may not work)