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
Print Recipe
Pin Recipe Instructions
- Halve, core and chop the red pepper. Finely puree the tomato juice, pepper and Worcester sauce. Season with salt and chill.
- Stir pesto à la Genovese and 2/3 of the oil until smooth and strain through a sieve. Collect the flavored pesto oil.
- 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.
- Put two tomatoes on a small kebab skewer.
- 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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