Ingredients:

2 Red Heirloom Tomatoes (Brandywine)
2 Yellow Heirloom Tomatoes
5 French Shallots
1/4 cup Extra Virgin Olive Oil
2 large stems Basil
Salt and Pepper
Water from 1 Thai coconut
1 tbsp powdered lecithin
1 oz rainbow micro greens

Method:

In 2 separate pans separate the red and yellow tomatoes
Slice up the shallots and basil and spread evenly over both pans of tomatoes
Drizzle olive oils over the tomatoes. Roast in a 375°F oven for 20 Minutes
Remove the pans of tomatoes and allow to cool
ass the contents of each pan through a juicer first the yellow then the red
Season both soup purees with salt and white pepper
Place both red & yellow soups into pour spout jugs & refrigerate for 2-4 hours
When plating the soup pour both color soups simultaneously slowly into opposite ends
of the soup bowl
To garnish mix the lecithin into the coconut water and froth with a wisk. Allow 20 second for the bubble to set on top and skin off a small bit of foam for the center of the soup
Place a small amount of the micro greens in the middle to garnish

Serves 5 people