Tomato soup "Al pomodoro"
Ingredients
Servings 1- tomatoes in their own juice - 2 l
- basil - 100 g
- garlic - 1 head
- olive oil - 100 ml
- balsamic vinegar - 30 ml
- sour cream - 200 g
- cream cheese - 200 g
- dill - 150 g
- celery - 10 g
- lime - 1 pc.
- sweet Baku tomatoes - 40 g
- green oil - 10 g
- black powder - 1 tbsp. l.
- salt - to taste
- pepper - to taste
Cooking
Step 1
Leave the tomatoes, basil, garlic, olive oil and balsamic vinegar to infuse in a vacuum bag for 2 days in the refrigerator.
Step 2
Strain the soup.
Step 3
Mix sour cream and cream cheese. Add olive oil. Add salt/pepper to taste. Finely chop the dill. Put cheese with sour cream and dill in a blender and beat until smooth. Rub through a sieve and cheesecloth. Next, punch the mass through the siphon.
Step 4
Put the finished foam on a plate. Put sliced celery marinated in lime, sweet Baku tomatoes on top. Drizzle with green oil and sprinkle with black powder.
Step 5
Pour the soup around the vegetables.