Recipes Yin-Yang Tomato Soup Be the first to rate & review! This recipe is made by pairing red and yellow tomato soups, but preparing it with only one type of tomato would also be delicious.Plus: More Soup Recipes and Tips By Michel Nischan Michel Nischan A leader in the local, organic, and sustainable food movement, Michel Nischan is a four-time James Beard Award-winning chef, author, and humanitarian. He co-founded the non-profit food equity organization Wholesome Wave which advocates for access to affordable healthy foods for underserved urban and rural communities. Food & Wine's Editorial Guidelines Updated on December 9, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 2 pounds ripe yellow tomatoes, quartered 1/4 cup torn basil leaves, plus 4 basil sprigs 1 tablespoon extra-virgin olive oil 1 tablespoon honey (optional) 1 tablespoon fresh lemon juice (optional) Salt and freshly ground pepper 2 pounds ripe red tomatoes, quartered Directions In a food processor or blender, puree the yellow tomatoes with 2 tablespoons of the basil leaves; strain through a coarse sieve. Whisk in 1/2 tablespoon of the olive oil, 1/2 tablespoon of the honey and 1/2 tablespoon of the lemon juice. Season with salt and pepper. Transfer to a pitcher and refrigerate until chilled, about 1 hour. Repeat with the red tomatoes and the remaining basil leaves, olive oil, honey and lemon juice. Whisk each soup until smooth. At the same time, pour both soups from opposite sides into shallow bowls. Garnish with the basil sprigs and serve. Notes One Serving 128 calories, 4.9 gm total fat, 0.7 gm saturated fat. Rate it Print