Lecho Soup

Soups | European cuisine

⏳ Time

1 hour + 8 hours

🥕 Ingredients

🍽️ Servings

Description

Recipe from a popular American restaurant.

Ingredients

Tomatoes - 31.7 oz
Xanthan - 1.4 oz
Sweet Pepper - 5.6 oz
Glucose Powder - 1.1 oz
Gelatin - 7.1 oz
Parsley - 0.2 oz
Water - 1 fl oz
Gellan - 0 oz
Garlic - 0 oz
Adjika - 0.2 oz
Vegetable Oil - 1 fl oz
Onion - 0.4 oz
Salt - to taste

Step by Step guide

Step 1

Slice the onion into wedges, vacuum seal it with brine, and let it marinate overnight.

Step 2

Roast the pepper, wrap it in plastic wrap, and let it cool. Once cooled, peel off the skin, remove the seeds, blend it in a Thermomix, and strain it through a sieve. Add glucose, incorporate gelatin, and transfer to containers for packaging or freeze in the freezer for 4-5 hours.

Step 3

Blanch the parsley, blend it in a Thermomix, add garlic and water, and blend until smooth. Pass the mixture through the finest sieve. Incorporate gellan and adjust the seasoning with salt to taste.

Step 4

Remove the stems from 8 tomatoes, blend them in a thermomix until smooth, add xanthan gum, adjust salt to taste, and strain the mixture through a sieve.

Step 5

Mix the adjika with vegetable oil.

Step 6

Arrange colorful tomatoes on a plate, add pickled onions (mix in parsley gel), top the tomatoes with a quenelle of roasted pepper sorbet, and drizzle with adjika oil. Serve the cold soup separately.