Chilled Tomato Soup with Crayfish and Garlic-Rubbed Toast Rounds with Olives TheWorldWideGourmet.com
Total time:
Preparation: 20 minutes
Cooking Time: Few minutes
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:125.6 kcal
Proteins:4.4 g
Fats:5.3 g
Carbohydrate:18.6 g
Fibers:3.8 g
Sugar:10.7 g
Cholesterol:0 mg
Sodium:523.2 mg
Calcium:43 mg
Energy:690 kcal
Proteins:24.2 g
Fats:28.9 g
Carbohydrate:101.9 g
Fibers:20.7 g
Sugar:59 g
Cholesterol:0 mg
Sodium:2873.5 mg
Calcium:236 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
**Chilled tomato soup
1000
g
ripe red tomatoes
15
ml
sherry vinegar
15
ml
balsamic vinegar
salt and pepper
**Garnish
24
crayfish tails
1
cucumber
1
small new onion, finely minced
8
black olives, pitted
4
pieces of dried tomato, finely sliced
basil
pesto (basil leaves blended with pine nuts, garlic, parmesan and olive oil)
4
slices of baguette, toasted and rubbed with garlic
15
ml
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.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
