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Tomato soup "Al pomodoro"
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.
Ingredients
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