***** CODE PUB = PUB_B *****
Chilled Tomato Soup with Crayfish and Garlic-Rubbed Toast Rounds with Olives Recipe
Chilled Tomato Soup with Crayfish and Garlic-Rubbed Toast Rounds with Olives
Vincent Maillard, le Byblos, St-Tropez
Vincent Maillard, le Byblos, St-Tropez
Flavors of Burgundy
Total time: 15 to 30 minutes

Preparation time: 20 minutes
Cooking time: A few minutes

Difficulty: Easy
Chef's Note

Vincent Maillard recipe at Hostellerie le Levernois

For 4 servings

Chilled tomato soupo
- 1 kg (2 1/4 lb.) ripe tomatoes
- 100 ml (6 tbsp.) olive oil
- 1 tbsp. sherry vinegar
- 1 tbsp. balsamic vinegar
- Salt and pepper

- 24 crayfish tails
- 1 cucumber
- 1 small fresh onion, minced
- 8 pitted black olives
- 4 pieces of dried tomato, thinly sliced
- Basil
- Pistou (basil puréed with pine nuts, garlic, parmesan and olive oil)
- 4 slices of bread, toasted and rubbed with garlic
- 1 tbsp. olive purée
  1. Remove the stems from the tomatoes, place tomatoes, olive oil, sherry and balsamic vinegar, salt and pepper in a blender and liquefy.
  2. Clean the crayfish and cook for 4 minutes in court-bouillon; peel and roll in pesto.
  3. Cut the cucumber into small dice and combine with the dried tomato, pitted olives and onion.
  4. Arrange everything harmoniously in the centre of soup bowls and gently lay the crayfish tails on top.
  5. Toast the baguette slices, rub with garlic and spread with olive purée. Place on the edge of the bowls.
  6. Place the soup in a tureen and serve in front of your guests.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_D *****
***** CODE PUB = PUB_F *****