Puree 1 lb peeled, seeded yellow tomatoes with 1 TBL olive oil. (I was short on yellow so I added one red one: the soup is still a rich yellow.) This will make about 3 cups of juice. Add ¾ cup chicken stock. Strain through a coarse strainer to capture any seeds. To the puree add 2 tsp sherry vinegar and 3-4 TBL heavy cream. Chill.
The perfect thing for a hot summer night. Normal people will probably want to cut this in half or freeze some of: it freezes really well.
Peel and dice 3½ lbs of beets (to make 8 cups). Bring to simmer in pot with 8 cups water, ½ onion finely grated, 2-3 cloves garlic run through a garlic press and salt. When beets are cooked — not too soft — remove from heat and add sugar (2 TBL) and sour salt (½ tsp) to taste. Let cool. Mix with sour cream to serve and garnish with any of the following: diced boiled potatoes, diced cucumber, diced hard-boiled eggs or none of the above.