Cold tomato soup with yellow bell pepper and chantilly
For balanced starter, we suggest you an easy recipe for a cold tomato soup, yellow peppers and chantilly.
1. Remove the stems and score a cross into the base of each tomato and immerse them in boiling water for a few seconds and them cool for a few seconds before peeling.
2. Peel 1/2 the bell pepper and the garlic. Blend the tomatoes, bell pepper, garlic, olive oil and a slice of white bread. Add salt and pepper. Pass the soup through a fine sieve. Pour in 4 glass cups.
3. Prepare the whipped cream: mix the goat cheese, milk and cream with a blender. Add salt and pepper and place the cream in a siphon. Add the two gas cartridges and shake the siphon vigorously. Spread on top of the soup and serve.
Our cooking tip: If you wish, you can also pair this with toasted croutons. For that, cut 2 slices of white bread into small cubes and brown them in a pan with olive oil.
