 |
***** CODE PUB = PUB_B *****
Chilled Tomato Soup with Crayfish and Garlic-Rubbed Toast Rounds with Olives Recipe
Ingredients
For 4 servings
Chilled tomato soup
- 1 kg (2 1/4 lb.) ripe red tomatoes 100 ml (6 tbsp.) olive oil
- 1 tbsp. sherry vinegar
- 1 tbsp. balsamic vinegar
- Salt and pepper
Garnish
- 24 crayfish tails
- 1 cucumber
- 1 small new onion, finely minced
- 8 black olives, pitted
- 4 pieces of dried tomato, finely sliced
- Basil
- Pesto (basil leaves blended with pine nuts, garlic, parmesan and olive oil)
- 4 slices of baguette, toasted and rubbed with garlic
- 1 tbsp. olive purée
Method
- Remove the stems from the tomatoes, place tomatoes, olive oil, sherry and balsamic vinegar, salt and pepper in a blender and liquefy.
- Clean the crayfish and cook for 4 minutes in court-bouillon; peel and roll in pesto.
- Cut the cucumber into small dice and combine with the dried tomato, pitted olives and onion.
- Arrange everything harmoniously in the centre of soup bowls and gently lay the crayfish tails on top.
- Toast the baguette slices, rub with garlic and spread with olive purée. Place on the edge of the bowls.
- Place the soup in a tureen and serve in front of your guests.
More recipe ideas
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
-
Recipes
-
Products
-
Entertaining
-
Chefs
-
Hints & Tips
-
Glossaries
