Cold Tomato Soup with Goat Cheese

Delicious and fresh tomato soup recipe, the goat cheese and olive oil give it a delightful flavor.
Ingredients
6
Servings
  • 200 grams goat cheese, with herbs 200 grams goat cheese, with herbs
  • 1 cup whipping cream 1 cup whipping cream
  • 1/2 envelopes unflavored gelatin
  • 1 kilo tomato 1 kilo tomato
  • 1 tablespoon basil 1 tablespoon basil
  • 4 tablespoons olive oil 4 tablespoons olive oil
  • 10 sprigs chives 10 sprigs chives
  • 1 tablespoon water 1 tablespoon water
Preparation
30 mins
0 mins
Low
  • Put gelatin in a cup with water to hydrate. Blend the cheese with warm cream in a food processor. Microwave the cup with gelatin for a few seconds to melt and add it to the cream, mixing well. Pour this into 6 small greased ramekins. Refrigerate.
  • Wash the tomatoes and cut them into pieces. Place in a food processor with the oil and basil and process until you have a very fine mixture, taste and add salt to taste. If it is too thick, add a little water. It should have a creamy consistency. Reserve in the refrigerator until ready to serve.
  • Reserve 6 sprigs of scallions and chop the rest. Take the cheese molds out of the refrigerator and unmold them one by one. You can dip the ramekin in a bowl of hot water for easier removal and place them in the center of each deep plate.
  • Serve the soup around the cheese and garnish with the scallions. Serve immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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