- 1 pound yellow tomatoes
- 1 1/2 cups reduced-sodium chicken broth
- 1/3 cup heavy cream
- 1 teaspoon mild honey
- 1 teaspoon Sherry vinegar
- Pinch of cayenne
- chopped red tomato and basil
- Coarsely chop tomatoes and purée in a blender with broth until smooth. Force through a fine-mesh sieve into a bowl, discarding solids.
- Whisk in cream, honey, vinegar, cayenne, and salt to taste.
- Quick-chill by setting bowl in an ice bath until cold, about 10 minutes.