While I typically cook with a balance of complementary colors, sometimes a uniform palette invokes the seasons, just so. I had the same thought in late spring when everything was green, so my instinct is a reaction to the seasons. Now, in early fall, yellow is the dominant hue… from the garden to the parched fields and the vegetables that come from them. Soon the turning leaves will add to the conversation. Late-season yellow tomatoes and yellow peppers make a lovely soup, salad or grill. For the soup, toasted bread rafts carry cubes of yellow squash. I would also (or instead) opt for a strewing of calendula petals, like so many falling leaves. It’s fall everybody!
I have made this soup two ways: a rustic version with skins of the tomatoes and peppers left and the vegetables left chunky; and a smoother version with the skins removed and the cooked flesh pureed.
Yellow Tomato and Pepper Soup
4-6 ripe yellow tomatoes (4 cups, chopped)
2 yellow bell peppers
1 small yellow onion, coarsely chopped
2 c chicken or vegetable broth
Salt and white pepper
Prepare the tomatoes. Drop each tomato into boiling water for 30-60 seconds. Remove to a bowl of ice water. Cut out the stem end and remove the skin, which will slip off easily. Halve the tomato, remove the seeds and chop the flesh coarsely.
Prepare the peppers. Char each one over a gas flame until blackened and transfer it to a closed paper bag to steam for a few minutes. Carefully remove the blackened skin (do not use water) and chop the pepper into ¾-inch pieces.
Slowly cook the chopped onion slowly in a small amount of olive oil until translucent. Add the tomatoes, peppers, broth and a little salt, and simmer until the peppers are fully cooked, 35-40 minutes. Add additional salt and pepper (preferably white to preserve the soup’s color) to taste.
Makes about 1 quart, serving 3-4.