Chilled white tomato soup
|2||garlic — cloves|
|30 g||fresh basil|
|1||fresh rosemary — sprig|
|10 g||white balsamic vinegar|
|20 g||salt — ORYX Desert|
|2 Tbs||crème fraîche|
Wash tomatoes, herbs and peel the garlic.
Roughly chop the tomatoes and garlic and add the salt. Leave standing for 15 minutes to draw out moisture.
Add Balsamic and herbs.
Using a bar blender mince everything roughly.
Pour mixture into a muslin cloth & let hang overnight to collect the liquid. Place collected liquid into a bowl.
Add Crème Fraiche to finish off the soup. Adjust the seasoning with the salt.
Serve cold with freshly chopped basil.
Recipe provided by ORYX desert Salt.