Chilled Charred Yellow Tomato Soup & Goat Cheese Crostini
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6
cups low-sodium chicken stock (1.5L) Garnish:(optional) |
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In a large soup pot heat the chicken stock.
Prepare the vegetables for grilling. Core and seed the yellow tomatoes, wedge an onion and cut garlic bulb in half (see directions to roast garlic).
Place vegetables and bread slices onto baking sheet, drizzle with olive oil and season with salt and pepper.
Prepare the barbecue for direct grilling. Preheat the grill to medium and oil it before adding the vegetables and bread. Place the tomatoes skin side down. Cook for approximately 4 minutes or until lightly charred. Place bread on grill and cook until golden brown. Approximately 1 minute per side.
Set the toasted bread slices aside. Peel the skins off of the tomatoes, roughly chop and squeeze the roast garlic out of the skin. Add this to the simmering chicken stock along with day old white bread, basil, roast garlic, celery, salt, sugar, white pepper and white balsamic vinegar. Let simmer over low heat for 30 minutes.
After 30 minutes take the soup off the heat source. To serve immediately place a large sealable plastic bag full of ice into the soup pot. This is to cool the soup down. Once cool, remove ice, cover and refrigerate.
When ready to serve, pull soup pot out of the fridge and puree with a hand wand and adjust seasoning to taste. Pour into a plastic jug for ease of pouring. Pour soup into shot glasses.
For
the garnish
In a small bowl mix together goat cheese and fresh
herbs just to combine. Spread on to toasted baguette slices.
To plate: fill shot glasses with the soup and top with crostini.
Yields:
30 shot glasses or 6 bowls
Ingredients
1 whole garlic bulb
2 teaspoons olive oil
1 thyme sprig
To
Roast Garlic
Cut the top off garlic bulb just enough to expose the cloves. Prick with a fork
the flesh of the garlic. Drizzle with olive oil and top with 1 thyme sprig.
Wrap securely in foil.
Place over low heat and cook for 15 minutes or until garlic is tender.
Yields 8 cups
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