Presented by Hotel Bethlehem
- 4 medium-size golden tomatoes, very ripe
- 1 yellow pepper, cubed
- 1 European cucumber, peeled, seeded and cubed
- 3 shallots
- 2 cloves garlic
- 1/2 cup créme fraîche
- 1/2 bunch fresh cilantro, minced
- 2 T extra virgin olive oil
- Juice of 2 fresh limes
- Salt and pepper to taste
Blanche tomatoes in salted boiling water for 45 seconds. Remove, and shock in ice water until cool. Peel and seed tomatoes. Place tomatoes, yellow pepper, cucumber, shallots and garlic in a blender and puree until smooth. Remove vegetable mixture from blender, pouring into kettle or large bowl. Add cr?me fra?che. Whisk until smooth. Stir in cilantro, olive oil, lime juice, salt and pepper.
NOTE: This versatile soup serves as a base for Wild King Salmon topped with heirloom tomatoes, pickled red onion and micro arugula.
To serve as a stand-alone dish, pour into bowls and add a dollop of créme fraîche seasoned with fresh basil chiffonade. Garnish with sliced cucumber, tomato and bell pepper seasoned with salt and pepper and sprigs of cilantro. Offer crostini made from baguette slices toasted with a drizzle of olive oil and a sprinkle of Grana Padano cheese.
Share This Article
As seen in the Winter/Spring 2015 Issue
Click to Visit Our Advertisers