¼ cup extra virgin olive oil
2 large shallots, halved and sliced
2 medium onions, sliced
3 yellow bell peppers, cut into chunks
2 stalks celery, chopped into 1-inch pieces
2 carrots, sliced
6 cloves garlic, roughly chopped, divided
20 ounces yellow cherry tomatoes, you can use some light red one as well
1 teaspoon turmeric
5 cups water
4 large yellow tomatoes, seeds removed, and cut into 2-inch pieces
½ teaspoon salt
white pepper to taste
garnish: sliced tomatoes, cilantro, avocado cubes
If using an electric pressure cooker, press Sautê and when hot add the oil. Add the shallots, onions, peppers, celery, carrots and 4 of the garlic cloves. Cook for 8 minutes, stirring a few times. Add the yellow cherry tomatoes, yellow peppers, turmeric, water, salt and pinch of white pepper. Pressure cook for 5 minutes. Do a quick pressure release.
To cook stovetop, heat the oil in a soup pot and cook the shallots, onions, peppers, celery, carrots and 4 of the garlic cloves for about 8 minutes, until the o ions are clear. Add the yellow cherry tomatoes, peppers, turmeric, water, salt and pinch of white pepper, bring to a boil, cover and simmer for 30 minutes.
When the soup has cooked for the required time, add the large yellow tomatoes and remaining 2 cloves chopped garlic, and purée the tomatoes until the soup is very smooth, for at least 3 minutes. Strain if desired. Taste for salt or pepper and add if needed.
Serve hot or chill for 4 hours or overnight. Ladle into bowls and add garnish as desired.