Emilia Molinari

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Emilia Molinari

Cold Tomato Soup with Goat Cheese

Name: Cold Tomato Soup with Goat Cheese
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Mediterránea
Ingredients: 200 grams goat cheese, with herbs; 1 cup whipping cream; 1/2 envelopes unflavored gelatin; 1 kilo tomtato; 1 tablespoon basil; 4 tablespoons olive oil; 10 branches chives; 1 tablespoon Water

30 mins

Low

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Emilia Molinari

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Rich and fresh recipe of tomato soup, goat cheese and olive oil give it a delicious flavor.

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Ingredients

6 portions

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200 grams goat cheese, with herbs
1 cup whipping cream
1/2 envelopes unflavored gelatin
1 kilo tomtato
1 tablespoon basil
4 tablespoons olive oil
10 branches chives
1 tablespoon Water

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.