Golden tomato soup with coriander and Somerset Cider Vinegar

Serves 4

You can make this soup the day before and store it in the fridge so that it's well-chilled, and you could even take it out on a picnic in a Thermos flask. Yellow or golden tomatoes are pretty easy to come by these days in both cherry, plum and regular shapes - but if you can't get hold of them you can still use standard red tomatoes for this recipe.

1kg ripe yellow tomatoes, quartered
1 small green chilli, seeded and chopped
2tbsp Somerset Cider Vinegar
2tbsp fresh white breadcrumbs
Salt and freshly ground white pepper
A few sprigs of coriander blended with a couple tablespoons of olive oil
1 ripe red tomato, peeled, seeded and finely chopped

Put the tomatoes into a non-reactive bowl with the chilli, vinegar and breadcrumbs and season. Cover and leave at room temperature for 2-3 hours. Blend in a liquidiser until smooth, then strain into a bowl and refrigerate for a few hours or preferably overnight.
Meanwhile, prepare the coriander purée. To serve, pour the soup into chilled bowls, drizzle the coriander purée, and spoon over the tomato mixture.