Ingredients
For garnish
- 2 pound yellow tomatoes
- 6 clove garlic
- 1/2 cup white wine vinegar
- 1 cup aji amarillo
- 3 cup basil leaves
- 3 cup melon balls of cantaloupe, cucumber, jicama
Preparation
Baking Directions:
Begin in a large sauce pot with a tablespoon of good olive oil and begin lightly cooking the garlic for about three minutes until the oil has been perfumed, making sure not to brown the garlic.
Then add the tomatoes, vinegar, aji amarillo chile and stir well.
Cook over a medium heat for about 15 minutes then remove from the heat.
Puree the soup in a food processor or blender, and then chill in the refrigerator for 30 minutes.
Season with salt and pepper, and serve garnished with basil, cucumber, melon and jicama.
