Usuba
Tomato Soup with Pepper Sorbet
Cold soup with layered structure: marinated onion, tomato gel, pepper sorbet and parsley sauce. The dish requires special equipment and preliminary preparation of components.
- Prep
- 480 min
- Cooking
- 60 min
- Total
- 540 min
- Standard serving
- 178.7 g
Ingredients
Total 13
Instructions
- 1
Step 1
Slice the onion into boats. Vacuum seal with brine and let it marinate overnight.
- 2
Step 2
Bake the pepper, wrap it in plastic wrap and let it cool.
Remove the pulp from the skin, remove the seeds, blend in a blender and strain through a sieve.
Add glucose and gelatin. Place in glasses or freeze in the freezer for 4–5 hours.
- 3
Step 3
Blanch the parsley, blend it with garlic and water until smooth.
Strain through a fine sieve, add gellan and salt to taste.
- 4
Step 4
Remove the stems from 8 tomatoes, blend until smooth.
Add xanthan, adjust salt and strain through a sieve.
- 5
Step 5
Mix the adjika with vegetable oil.
- 6
Step 6
Arrange colorful tomatoes and pickled onions with parsley gel on a plate.
Place the pepper sorbet quenelle on the tomatoes, drizzle with adjika oil.
Serve the cold tomato soup separately.
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