Chilled roasted tomato soup

Chilled roasted tomato soup

Total: 2 hr 40 Min. | Active: 30 Min.
vegan, lactose-free, Low Carb
Nutritional value / people: 297 kcal
, Fat: 23 g
, Carbohydrate: 12 g
, Protein: 7 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tomatoes

1kg tomato (e.g. ProSpecieRara Coeur de boeuf), sliced
250g cherry tomatoes (e.g. ProSpecieRara Baselbieter Röteli), cut in half
1 shallot, cut into rings
1 garlic clove, thinly sliced
5sprigs thyme
2tbsp olive oil
½tsp salt
a little pepper

To roast

80g shelled almonds

Soup

2 ½dl vegetable bouillon

Basil oil

½bunch basil, finely chopped
2tbsp olive oil
¼tsp sea salt
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How it's done

Tomatoes

Spread the tomatoes, shallot, garlic and thyme on a baking tray lined with baking paper, drizzle with oil, season.

To roast

Approx. 1 hr. in the centre of an oven preheated to 180°C. Top with the almonds and roast for a further 10 mins. Remove from the oven, roughly chop approx. 30 g of the almonds, set aside with half of the cherry tomatoes.

Soup

In a blender, puree the remaining almonds and tomatoes with the resulting juice and stock until smooth, leave to cool, cover and chill for at least 1 hr.

Basil oil

Combine the basil and oil. Plate up the tomato soup, top with the oil and reserved cherry tomatoes. Sprinkle with the almonds and fleur de sel.

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