Iced Tomato Soup
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 750 g tomato (panicles), oblon, fully ripe
- 5 g iner root
- 3 cm lemongrass, remove the outer shell
- 2 cloves garlic)
- 0.4 liters vegetable stock, preferably homemade and unseasoned
- 3 leaves basil
- 3 tablespoon balsamic vinegar, white
- 0.1 liter white wine, dry
- 30 g fennel
- 0.1 liters cream
- salt and pepper
- sugar
- 1 kg ice cream, crunched
Print Recipe
Pin Recipe Instructions
- Score the tomatoes crosswise at the tip and blanch. To do this, immerse yourself in a simmering water bath until the incised edges begin to spread. Then immerse it directly in ice water. Peel off the skin and remove the stalk. Quarter tomatoes.
- Heat the vegetable stock on the lowest heat setting. Peel the ginger, lemongrass and garlic. Weigh the ginger into tiny pieces. Cut the lemongrass into very thin slices. Squeeze the garlic cloves once. Let the ginger, lemongrass and garlic cloves steep in the broth.
- Chop the tomato pieces with the hand blender until there are no pieces left. Also add the pureed tomatoes with wine and vinegar to the broth and briefly bring to the boil. Possibly season with salt and pepper, but season rather cautiously.
- Let the soup cool down at room temperature.
- Weigh the fennel into small pieces, puree with a little sugar and the cream with the hand blender and refrigerate.
- Fill large pasta plates with crunch ice, press soup cups into them and fill them with the soup. Pour the fennel cream on top and decorate with a basil leaf.
- Slices of white bread roasted in olive oil can also be served.
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