Bringing the yellows of summer.

So, I started thinking about this challenge a few weeks ago and earlier this week (sorry for the delayed post, but it's still on the deadline!) and came up with a plethora of ideas for Yellow recipes ... alas I decided on one that would help ring in the warm weather and tastes of summer.

I decided to make Chilled Yellow Tomatoe Soup with Garlic Brioche and Grilled Shrimp. It's quite easy, as long as you've got all the ingredients prep'd ahead of time.

First, make a simple cilantro vinaigrette (pepper, honey, mustard, oil, white vinegar, cilantro) and marinate the shrimp, set aside.







While the shrimp are marinating, grill up some corn, follow Kelcy's recipe below, or just as simple, take some ears of corn, wrap in foil and throw on the grill for 15 mins, remember to turn.



You can set the corn aside as you prep the rest of the dish. Take (3) medium (to large) yellow tomatoes along with (3 or 1.5 regular cukes) pickling cukes (peel and remove all seeds of the cukes) and place into a blender, cut cukes and tomatoes into small pieces to make the blending process easier. To this blended mixture, you will add: 1.5 tbsp white vinegar, 1 tbsp garlic chili sauce, 2 tsp worcestershire sauce, 2 tsp salt, cracked black pepper. Blend to combine.

Take a piece of crusty bread (rustic italian, sourdough, etc) and make a garlic brioche by sprinkling some olive oil, garlic powder, pepper, & paprika and then grilling/toasting under a broiler.

Take the marinated shrimp and grill for 1-min on each side.

To complete the assembly, ladle the tomato puree into a soup bowl, place the brioche in the center, top with grilled shrimp and corn and garnish with finely chopped cilantro, jalapeno, and a small amount of red-tomato.