Super-Fresh Sous Vide Tomato Soup
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Ingredients for 4
4 cups cored and halved fresh tomatoes
1/2 onion, chopped
1/4 cup fresh basil, plus a few leaves for garnish
2 cloves garlic, minced
Salt and freshly ground black pepper
5 tablespoons extra virgin olive oil
5 tablespoons crème fraiche
Set the Anova Sous Vide Precision Cooker to 176ºF (80ºC).
Combine tomatoes, onion, 1/4 cup basil, and garlic in a large zipper lock or vacuum seal bag. Season to with salt and pepper. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 15 minutes.
When the timer goes off, remove the bag from the water bath. Transfer entire contents of the bag to a blender and add the olive oil and crème fraiche. Puree until smooth, about 1 minute. Season to taste with salt and pepper.
Garnish soup with additional basil and serve.