Ingredients

• for the soup
• 2 cups water
  
• ¹/₃ cup cane sugar
  
• 1 tablespoon sea salt
  
• 2 garlic cloves, smashed with the flat end of a large knife
  
• ¹/₂ teaspoon crushed red pepper flakes
  
• 3 Lillian's Yellow Heirloom tomatoes, cored, cut into wedges and chopped
  
• 1 Apricot Heirloom tomato, cored, cut into wedges and chopped
  
• ¹/₄ cup Meyer lemon juice
  

• for the cilantro coulis
• 1 cup cilantro leaves, packed, plus stems torn into thirds (I have found that there is so much flavor in the stems that I often include them, after thoroughly washing)
  
• ¹/₄ cup fruity extra-virgin olive oil
  
• Squeezed juice from one Meyer lemon wedge
  
• Sea salt to taste