Put grenetina in a cup with water to sponge. Stir in cheese processor with warm cream. We put the cup with grenetina in the microwave for a few seconds to melt and add it to the cream mixing well. We put this in 6 small greased ramekin molds. Refrigerate.
Wash the tomatoes and cut into pieces. Put in a food processor with the oil and basil and process until it is a very fine mixture, taste it and put salt to taste. If it is too thick put a little water. There should be a creamy consistency. Reserve in refrigerator until serving time.
Reserve 6 sprigs of chives and chop the rest. Remove the cheese molds from the refrigerator and unmold one by one. You can submerge the ramekin in a container with hot water for more ease and put them in the center of each deep dish.
Serve the soup around the cheese and decorate with the chives. Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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