Alo Alo's Gold and Red Tomato Soup

• 10 yellow beefsteak tomatoes
• 10 red tomatoes
• 1/4 teaspoon cayenne pepper
• 3 teaspoons red wine vinegar
• 1/4 teaspoon cumin
• 1/2 teaspoon freshly ground white pepper
• 3 tablespoons extra-virgin olive oil
• Coarse salt to taste

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

tomatoes, red tomatoes, cayenne pepper, red wine vinegar, cumin, freshly ground white pepper, extravirgin olive oil, salt

Taken from cooking.nytimes.com/recipes/9124 (may not work)