Title: Chilled yellow tomato soup, black olive cream
 Categories: Soups, Vegetables
      Yield: 8 Servings
 
MMMMM----------------------------SOUP---------------------------------
      5 tb Unsalted butter
      2 lg Leeks; (white part only);
           -well-cleaned and cho
           (about 3 cups)
      1 tb Fresh thyme; finely minced
           1 teaspoon dried
      2    Bay leaves
      2 lb Plum tomatoes; preferably
           Yellow; trimmed; chunked
  3 1/2 c  Chicken stock; =OR=- canned
           -broth
      2 ts Sugar
      1 tb Salt
      1 ts Fresh ground black pepper

MMMMM---------------------BLACK OLIVE CREAM--------------------------
    1/3 c  Black olive puree
           -(Olivada); =OR=- tapanade
    1/4 c  Whipping cream
      2    Red plum tomatoes; trimmed
           And diced; for garnish
 
  FOR THE SOUP: In a 4-quart non-reactive pot over low heat, melt the
  butter. Add the leeks, thyme and bay leaves; cook, covered, for 20
  minutes, stirring once or twice. Stir in the tomatoes, stock, sugar,
  salt and pepper. Bring to a simmer, then cook, uncovered, stirring
  once or twice, for 25 minutes, until the tomatoes are very tender and
  the soup has thickened. Cool slightly, remove the bay leaves, and
  force the soup through the medium blade of a food mill (or puree in a
  food processor). Transfer to a bowl, cover and refrigerate until
  cold, at least 5 hours. The soup can be prepared to this point up to
  2 days ahead. FOR THE BLACK OLIVE CREAM: In a small bowl whisk
  together the black olive puree and the cream. TO ASSEMBLE: Taste the
  soup and adjust the seasoning. Ladle into chilled bowls and drizzle
  the puree over each serving. Sprinkle with diced red tomatoes if
  desired and serve immediately.