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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

Preparation: 20 minutes
Cooking Time: Few minutes

Difficulty: Average
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

- 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

  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.
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