BURRATA TOMATO AND POMEGRANATE SOUP
| ❤️ With Pomegranate |
| 🍽 Servings: 4 |
| ⏱ Prep time: 25 minutes |
| ⏱ Cooking time: 25 minutes |
| 📈 Difficulty: Easy |
| 🌱 Vegetarian |
TOMATO POMEGRANATE SOUP
INGREDIENTS
- 200 g cherry tomatoes
- 1 pineapple tomato
- 1 oxheart tomato
- 15 g Chardonnay vinegar
- 25 g olive oil
- 60 ml Ginger Shot Pomegranate
- Salt to taste
PREPARATION
Clean the tomatoes, remove the stems and vines. Set aside a handful of cherry tomatoes for the soup garnish. Cut the remaining tomatoes into small pieces and blend finely in a mixer with the Chardonnay vinegar and olive oil. After blending, add the Ginger Shot Pomegranate and season the soup with salt.
Tomatoes as the base for the soup
PANKO BREADCRUMBS
INGREDIENTS
- 20 g olive oil
- 30 g butter
- 40 g dried white breadcrumbs or panko breadcrumbs
- Salt to taste
- Piment d'Espelette to taste
PREPARATION
Heat olive oil in a pan, add the butter pieces and let them foam. Add the white breadcrumbs and toast until golden brown. Remove the breadcrumbs from the pan, drain on paper towels, and season with salt and Piment d'Espelette.
Toasted panko breadcrumbs provide an interesting mouthfeel
SOUP GARNISH
INGREDIENTS
- 1 pomegranate
- 200 g mixed cherry tomatoes
PREPARATION
Halve the pomegranate crosswise. Hold one half of the pomegranate with the cut side down in your hand and cover it with a kitchen towel. Place a bowl with a sieve underneath. Then tap the pomegranate with the back of a knife to release the seeds. Collect the seeds in the sieve and the draining juice in the bowl. Set aside the pomegranate seeds.
Also, remove the cherry tomatoes from their vines and quarter them.
Pomegranate seeds give the soup that certain something
SERVING
- 4 small burratas
- small fresh basil
Pour the tomato-pomegranate soup into a deep plate and place the burrata on top. Then distribute the cherry tomatoes and pomegranate seeds in the soup. Drape the crispy panko breadcrumbs on the burrata and garnish with fresh basil.
The finished soup - Bon Appetit!
