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| Chilled Yellow Tomato Soup With Truffle Oil & Crayfish |
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| Ingredients |
1 t Truffle Oil
1 C Lobster Stock
4 each Ripe Yellow Tomatoes (Cored)
2 each Roasted & Peeled Red Pepper (Brunoise)
3 each Celery Stalks (Peeled)
2 each Cucumber (Peeled, Euro, Brunoise)
1/2 C Cilantro (Chopped)
1 C Olive Oil
3 T Aged Sherry Vinegar
1/2 C Radish
1/4 C Red Onion (Peeled & Diced)
Salt & Pepper to Taste
1 each Jalapeno (Seeded & Diced) |
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| Method |
| Puree yellow tomato in olive oil, add lobster stock and sherry vinegar.
Strain through medium hole china cap.
Add vegetables and cilantro. Season to taste.
Chill for four hours.
To serve, add fresh crayfish and truffle oil and a touch of Crème Fraiche. |
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