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Iced tomato soup with îles flottantes (floating islands)

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Iced tomato soup with îles flottantes (floating islands) 0 Picture


  • 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


servings 4
Preparation time 20mins
Cooking time 1mins
Cost Average budget


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

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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