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.