Iced tomato soup with îles flottantes (floating islands)

Ingredients
- 500g fresh tomatoes
- 1 red pepper
- 1/2 cucumber
- 1 little onion
- 1 garlic clove
- 50cl olive oil
- 1tbsp sherry vinegar
- 1 bunch basil
- 50g crushed black olives
- 30g pine nuts
- 2 egg whites
- 1 shallot
- 10g sugar
- salt and pepper
Details
servings 4
Preparation time 20mins
Cooking time 1mins
Cost Average budget
Preparation
Step 1
Mix all the vegetables and add the olive oil, vinegar, half of the basil, and reserve in the fridge.
Step 2
Beat the egg whites until stiff, then add the sugar and the salt. Mix delicately and add the olives. With 2 tablespoons, from pudding shapes and and place in simmering water to cook for 1 minute.
Step 3
Blend the other half of the basil with the pine nuts, garlic, shallot, chopped, and the olive oil to make a green basil oil.
Step 4
Serve the iced soup into soup plates. Add the egg white floating islands and a few drops of the basil oil.
Step 5
Tips:
This recipe is perfect for a summer starter, the best season for tomatoes. Try to use plump, ripe tomatoes with a rich red colour.
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