Chili Tomato Juice with Pesto Oil

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Breakfast
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 red pepper (s)
  • 400 ml tomato juice
  • 0.5 teaspoon ½ Worcester sauce
  • 1 pinch (s) salt
  • 2 teaspoons Genovese pesto
  • 3 teaspoons olive oil
  • 4 cherry tomatoes (or cocktail tomatoes) for decoration
  • some sea salt, coarse, for decoration
Chili Tomato Juice with Pesto Oil
Chili Tomato Juice with Pesto Oil

Instructions

  1. Halve, core and chop the red pepper. Finely puree the tomato juice, pepper and Worcester sauce. Season with salt and chill.
  2. Stir pesto à la Genovese and 2/3 of the oil until smooth and strain through a sieve. Collect the flavored pesto oil.
  3. Heat the remaining oil in a non-stick pan and fry the cherry tomatoes over high heat for 1 minute. Sprinkle these with a little sea salt.
  4. Put two tomatoes on a small kebab skewer.
  5. Pour chili tomato juice into glasses. Drizzle 1 teaspoon of pesto oil onto each drink (it just looks nice in a spiral shape) and serve garnished with the tomato skewers.

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