Chilled Tomato Soup with Crayfish and Garlic-Rubbed Toast Rounds with Olives Recipe
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Vincent Maillard - Hostellerie de Levernois |
Flavors of France
Cooking time: A few minutes
Total time: 15 to 30 minutes
Preparation time: 20 minutesCooking time: A few minutes
Difficulty: Easy
Ingredients
Ingredients for 4 servings
Chilled tomato soupo
- 1 kg (2 1/4 lb.) ripe tomatoes
- 100 ml (6 tbsp.) olive oil
- 1 tbsp. sherry vinegar
- 1 tbsp. balsamic vinegar
- Salt and pepper
Garnish
- 24 Crayfish tails
- 1 cucumber
- 1 small fresh onion, minced
- 8 pitted black olives
- 4 pieces of dried tomato, thinly sliced
- Basil
- Pistou (basil puréed with pine nuts, garlic, parmesan and olive oil)
- 4 slices of bread, toasted and rubbed with garlic
- 1 tbsp. olive purée
Method
- Remove the stems from the tomatoes, place tomatoes, olive oil, sherry and balsamic vinegar, salt and pepper in a blender and liquefy.
- Clean the crayfish and cook for 4 minutes in court-bouillon; peel and roll in pesto.
- Cut the cucumber into small dice and combine with the dried tomato, pitted olives and onion.
- Arrange everything harmoniously in the centre of soup bowls and gently lay the crayfish tails on top.
- Toast the baguette slices, rub with garlic and spread with olive purée. Place on the edge of the bowls.
- Place the soup in a tureen and serve in front of your guests.
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