Lecho Soup
Soups • European
Description
Recipe from a popular American restaurant.
Ingredients
- Tomatoes 30 oz
- Xanthan 0 oz
- Sweet Pepper 5 oz
- Glucose Powder 0 oz
- Gelatin 5 oz
- Parsley 0 oz
- Water 0 fl oz
- Gellan 0 oz
- Garlic 0 oz
- Adjika 0 oz
- Vegetable Oil 0 fl oz
- Onion 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Slice the onion into wedges, vacuum seal it with brine, and let it marinate overnight.
Step 2
Roast the pepper, wrap it in plastic wrap, and let it cool. Once cooled, peel off the skin, remove the seeds, blend it in a Thermomix, and strain it through a sieve. Add glucose, incorporate gelatin, and transfer to containers for packaging or freeze in the freezer for 4-5 hours.
Step 3
Blanch the parsley, blend it in a Thermomix, add garlic and water, and blend until smooth. Pass the mixture through the finest sieve. Incorporate gellan and adjust the seasoning with salt to taste.
Step 4
Remove the stems from 8 tomatoes, blend them in a thermomix until smooth, add xanthan gum, adjust salt to taste, and strain the mixture through a sieve.
Step 5
Mix the adjika with vegetable oil.
Step 6
Arrange colorful tomatoes on a plate, add pickled onions (mix in parsley gel), top the tomatoes with a quenelle of roasted pepper sorbet, and drizzle with adjika oil. Serve the cold soup separately.
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