Instructions: Spread 3 pounds red plum tomatoes skin side down in one layer in 2 jelly-roll pans. Add 3 unpeeled large garlic cloves to both pans. Bake the tomatoes and garlic for 45 minutes in a 350 degree oven or until the tomatoes are soft and their skin is dark brown. In a heavy saucepan melt 1 tbsp unsalted butter. Add 3 tbsp finely chopped shallots, 1/2 tsp dried oregano, crumbled, and salt and pepper, and cook over moderately low heat.

Stir until the shallots are soft. Then add the tomatoes, garlic (skins discarded) and 1-1/2 cups low-salt chicken broth. Cover and simmer for 15 minutes.

Pour reduced soup into blender and puree until very smooth. Puree it in batches. Run the pureed soup through a fine sieve over into a pan. Whisk in 1/4 cup heavy cream, fresh lemon juice, salt, and pepper to taste.

This soup maybe made one day in advance. Keep covered and chilled, reheat to serve. Yellow tomato soup is made exactly the same way as the red tomato soup. The two soups can be combined and swirled together: pour about one half cup of each soup into each bowl from opposite sides. Sara likes to garnish with Serrano cream and fresh herbs.

Serrano Cream : In a blender combine: three fresh Serrano or Jalapeno chilies, seeded and chopped; garlic paste (1 large clove, minced and mashed to a paste, and half a teaspoon salt); and 1/2 cup creme fraiche or sour cream. Blend together. Do not over-blend or the cream will curdle. Force through a fine sieve over a bowl. May be made a day in advance, but keep refrigerated and bring to room temperature before serving.

NOTES : A soup as beautiful as it is delicious. Sara Moulton of Gourmet

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