If soup with both extraordinary color and flavor sounds intriguing, then make this, but when you do, use only ripe yellow tomatoes. Anything less, and you will be disappointed. Of course, you can also make this with red tomatoes, but you'll miss out on the color, which is part of the pleasure.

With the exception of roasting the peppers, which can be done ahead of time, no other cooking is required here. Raw tomatoes and garlic are blended together until smooth, crushed tomatoes are added for texture, and that is basically it. Serve just as is, no chilling required, as a luncheon entree on a summer afternoon with toasted slices of country bread topped with mashed anchovies and a few capers.