BURRATA TOMATO POMEGRANATE SOUP
| 🍽 Servings: 4 |
| ⏱ Working time: 25 minutes |
| ⏱ Cooking time: 25 minutes |
| 📈 Difficulty: Easy |
| 🌱 Vegetarian |
TOMATO-POMEGRANATE SOUP
INGREDIENTS
- 200 g cherry tomatoes
- 1 pineapple tomato
- 1 ox heart tomato
- 15 g Chardonnay vinegar
- 25 g olive oil
- 60 ml ginger shot pomegranate
- Salt n.b.
PREPARATION
Clean the tomatoes, remove from the stalk and panicles. Set aside a handful of cherry tomatoes for the soup. Cut the remaining tomatoes into small pieces and blend in a blender with the Chardonnay vinegar and olive oil. After blending, add the Ginger Shot Pomegranate and season the soup with salt.
Tomatoes as a basis for the soup
PANKOBRÖSEL
INGREDIENTS
- 20 g olive oil
- 30 g butter
- 40 g dried white bread crumbs or panko crumbs
- Salt n.b.
- Piment d'Espelette n.b.
PREPARATION
Heat the olive oil in a frying pan, add the pieces of butter and lather. Add the white bread crumbs and toast until golden brown. Remove the crumbs from the pan, drain on a paper towel and season with salt and piment d'Espelette.
Roasted panko crumbs give an interesting mouthfeel
SUPPLY INSERT
INGREDIENTS
- 1 pomegranate
- 200 g cherry tomatoes mix
PREPARATION
Cut the pomegranate in half crosswise. Hold the pomegranate half in your hand with the cut side down and cover with a kitchen towel. Place a bowl with a strainer underneath. Then tap the pomegranate with the back of a knife to release the seeds. Collect the seeds in the strainer and the dripping juice in the bowl. Set the pomegranate seeds aside.
Also, remove the cherry tomatoes from the panicles and cut them into quarters.
Pomegranate seeds give the soup that certain something
ARRANGEMENTS
- 4 small burrata
- small fresh basil
Pour the tomato-pomegranate soup into a deep plate and place the burrata on top. Then scatter the cherry tomatoes and pomegranate seeds in the soup. Drape the crispy panko crumbs on top of the burrata and garnish with fresh basil.
The finished soup - Bon Appetit!
