A vibrant yellow soup using yellow tomatoes and aguaymanto for a sweet and tangy profile.
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In a large glass bowl, combine the chopped yellow tomatoes, golden berries, yellow bell pepper, and cucumber.
Toss the vegetables with the minced shallot, smashed garlic, salt, sherry vinegar, and lime juice.
Cover the bowl and let the mixture macerate in the refrigerator for at least 2 hours to allow the juices to release and flavors to meld.
Transfer the mixture to a high-speed blender and add the Aji Amarillo paste.
Blend on high while slowly drizzling in the olive oil until the soup is completely smooth and emulsified.
Pass the soup through a fine-mesh sieve into a clean pitcher, pressing on the solids to extract all the liquid, then discard the pulp.
Chill the strained soup in the refrigerator for an additional hour until it is ice-cold.
Taste and adjust seasoning with more salt or vinegar if needed, then serve in chilled bowls garnished with cilantro and a few halved golden berries.
