Photo: Jennifer Causey; Styling: Graham Yelton
Green tomato adds nice tang to the mix. White wine vinegar works in place of sherry. Chilled bowls will keep the soup extra refreshing.
Serves 8 (serving size: about 3/4 cup)
1. Combine 3/4 cup water and bread in a small bowl; let stand 10 minutes.
2. Heat a grill pan over high heat; coat pan with cooking spray. Arrange onions in pan; grill onions 90 seconds on each side or until charred and softened. Coarsely chop.
3. Combine bread mixture, yellow tomatoes, 3 tablespoons olive oil, vinegar, and next 5 ingredients (through serrano) in a blender; process until smooth. Place in a large bowl. Stir in green onions, red tomato, green tomato, zucchini, and 3 tablespoons cilantro. Cover and refrigerate at least 1 hour. Stir well before serving. Place about 3/4 cup soup in each of 8 chilled bowls. Top evenly with remaining 2 tablespoons each oil and cilantro.