15 Min Summer Tomato Soup

Ingredients for 8

• 2 lbs fresh tomatoes, yellow if you have the luxury

• 2 oz shallot

• .3 oz garlic

• .4 fresh basil leaves

• 5 oz extra virgin olive oil

• 2 t Maldon Salt

• 1 t fresh cracked black peppercorns

• Optional: 3 oz fresh basil leaves

• Optional 5 oz canola oil

• Optional 1 oz olive oil

• Optional: Basil flowers, if available

• Another option: Tabasco Sauce and Tony Chachere’s seasoning to taste

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 165.0ºF / 73.9ºC.

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  Step 2

  Use a 2 gallon ziplock bag. Fill tomatoes, cut in half and stems removed. Add Sliced garlic and shallots. Add .4 oz basil leaves, salt, pepper and 5 oz of olive oil.

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  Step 3

  Submerge in the sous vide bath for 10 minutes.

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  Step 4

  During the 10 min sous vide process, prepare a bowl of ice water. Boil water to blanch 3 oz of fresh basil leaves for 30 seconds and immediately add to ice bath. Add blanched basil leaves and 4 oz canola oil and 1 oz olive oil to the Vitamix and blend. Strain the for any remaining fibers so the oil is smooth.

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  Step 5

  Immediately after, toss into the Vitamix for 2 mins.

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  Step 6

  Without a Vitamix, you may need to blend longer and strain. The soup should be frothy and creamy.

• Drizzle With Basil Oil or Tabasco Sauce

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  Step 0

  Serve immediately or after chilling in the fridge. Drizzle a little basil oil on top, add a couple of Maldon salt crystals and basil flowers if you have them.

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  Step 1

  Alternative to the basil oil, simplify with a dash of Tabasco and Tony’s seasoning.

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