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- Recipes
- starter
- Chilled roasted tomato soup
Chilled roasted tomato soup
Nutrition facts per serving:
- Energy in kcal about 297
- Fat about 23g
- Carbohydrates about 12g
- Protein about 7g
This is needed
This is needed
for 4 people
Tomatoes
- 1 kg tomato (e.g. ProSpecieRara Coeur de boeuf), sliced
- 250 g cherry tomatoes (e.g. ProSpecieRara Baselbieter Röteli), cut in half
- 1 shallot, cut into rings
- 1 garlic clove, thinly sliced
- 5 sprigs thyme
- 2 tbsp olive oil
- 0.5 tsp salt
- a little pepper
To roast
- 80 g shelled almonds
Soup
- 2.5 dl vegetable bouillon
Basil oil
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- 0.5 bunch basil, finely chopped
- 2 tbsp olive oil
- 0.25 tsp sea salt
And that's how it's done
And that's how it's done
Tomatoes
Spread the tomatoes, shallot, garlic and thyme on a baking tray lined with baking paper, drizzle with oil, season.
To roast
Approx. 1 hr. in the centre of an oven preheated to 180°C. Top with the almonds and roast for a further 10 mins. Remove from the oven, roughly chop approx. 30 g of the almonds, set aside with half of the cherry tomatoes.
Soup
In a blender, puree the remaining almonds and tomatoes with the resulting juice and stock until smooth, leave to cool, cover and chill for at least 1 hr.
Basil oil
Combine the basil and oil. Plate up the tomato soup, top with the oil and reserved cherry tomatoes. Sprinkle with the almonds and fleur de sel.
