We first started by drizzling halved tomatoes with olive oil, garlic, and basil then roasting them in the oven until lightly browned.
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Ready for the oven |
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After roasting in the oven |
While the tomatoes were roasting I sauteed garlic in a pan, then onion, leek and celery until translucent and softened.
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Garlic, onions, leek and celery |
I then added fresh basil, bay leaf, the vegetables, tomatoes, and stock and simmered for about 40 minutes.
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Chopped fresh basil |
The bay leaf was removed and the mixture was placed in the Vitamix and blended until smooth
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Ready to blend |
The soup was placed in a hotel pan and chilled in the fridge until cool.
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Ready to chill |
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Final plating |
Prep: Prepping all the ingredients was fairly straightforward with no complications.
Presentation: I added some cream swirls and a small chiffonade of basil in the center for a simple presentation.
Taste: I liked the deep rich taste of the tomato from the roasting. The texture was a little grainy though despite blending it in the Vitamix for a long time.
Overall: I like the idea, but I might add some extra ingredients to make the soup less grainy tasting if I were to make this again.
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