Rich and fresh recipe of tomato soup, goat cheese and olive oil give it a delicious flavor.
Learn more about Emilia Molinari
Ingredients6 portions
Preparation
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.
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