Photo: Tru Studio
Yellow tomatoes are a little less acidic than red, making this chilled soup's flavor sublime.
1. Combine 1/2 cup water and bread in a small bowl; let stand 5 minutes.
2. Place bell pepper, cucumber, onion, 3 tablespoons oil, vinegar, garlic, and yellow tomato in a blender; process until smooth. Add bread mixture and salt to blender; process 1 minute. Cover and refrigerate at least 30 minutes. Place 1 cup soup in each of 6 bowls. Top evenly with remaining 1 1/2 teaspoons oil and red tomatoes.