This is a delicate variation on the traditional cold Spanish tomato soup, using those little balls of summer—the sweet, orange, slightly citrusy Sungold cherry tomatoes. This recipe comes from The Blue Heron Coffeehouse in Winona, Minnesota.
Variation: For a spicier version, add ½ jalapeño pepper, or ⅛ to ¼ teaspoon ground red pepper and a small bunch of fresh, chopped cilantro.
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