Instructions: Vinegar in a blender; process until smooth.

Yield: 1 cup.

NOTES : Although the recipe took our Test Kitchens about 3 hours to prepare, the gateau can be assembled in advance and heated just before serving. The coulis can also be prepared ahead of time. To serve, invert ramekins onto individual plates. Spoon Yellow Bell Pepper Coulis and Red Bell Pepper Coulis alternately around each gateau, using 1 tablespoon for each "pool" of sauce; top each with 1 teaspoon chopped tomato and a basil sprig.

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