Emilia Molinari

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Recipe of Cold Tomato Soup with Goat Cheese

Cold Tomato Soup with Goat Cheese

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


6 portions
  • 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


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.


You can also put a few drops of olive oil on the soup at the time of serving.


If desired you can serve the hot soup, only then leave the cheeses out of the refrigerator for a while before serving them so they are not so cold.

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