Cold tomato soup
700 g Datterino giallo pelato in suco*
50 g blanched almonds
20 ml mild extra virgin olive oil
2 tbsp orange blossom honey vinegar**
2 peeled medium garlic cloves
100 g sourdough bread or baguette
water, if needed
sea salt to taste
50 ml mild extra virgin olive oil
20 g basil leaves
20 g almonds
20 g parmesan cheese
1 peeled small garlic clove
smoked salt to taste
freshly ground black pepper to taste
some Datterino tomato halves
freshly ground pepper to taste
Place all of the soup ingredients into a blender and purée on medium speed until smooth; season with salt and pepper, if desired. Chill until cool, about 2 hours. If it is too thick, then add some water.
In the meantime, make the pesto. Place all the ingredients in a blender and process on a slow speed until you have a sauce with some bigger bits of nuts. Season with salt to your liking and mix once more.
Pour the soup in bowls. Top with pesto, some tomatoes, drizzle with oil, and season with pepper.
* Sweet tomatoes in their juices. I like to use these – they are so amazingly sweet that the result is mind blowing, but if you use less sweet tomatoes, add some demerara sugar (a tiny bit).
** you can use apple vinegar.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s