Delicooks

Home > Recipes > First Courses > Cold tapas-inspired soup

First Courses

Cold tapas-inspired soup

A work of art to wet your appetite

By Your email (*) print


Cold tapas-inspired soup

At a glance

Serves:
4
Difficulty:
Medium
Method:
25 min.
 

Nutrition

Energy:
513 Kcal
Proteins:
17 gr.
Carbohydrates:
38 gr.
Lipids:
33 gr.
 

Carme Ruscalleda

Read interview with:

Ingredients

    • 1 tin of cockles
    • 1 tin of mussels in escabeche
    • 1 bag of crisps
    • 3kg ripe tomatoes
    • 10ml Forum Cabernet Sauvignon vinegar (or similar sweet-sour vinegar)
    • 10ml lemon juice
    • 100ml Arbequina extra virgin olive oil
    • 200ml red vermouth
    • 2 sheets of gelatine (2g each)
    • 20 confit tomato petals
    • A pinch of paprika and salt
    • A few drops of Tabasco sauce
    • Chervil and chives

Method

  1. Liquidize the tomatoes and strain through a cheesecloth. The resulting liquid should be clean and transparent.
  2. Add the vinegar, paprika, salt, a few drops of Tabasco and the lemon juice. Strain once again and pour in the olive oil. Emulsify the mixture in a blender, set aside and keep cool.
  3. Break up the sheets of gelatine, add the vermouth and allow to set.

SERVING:

  1. Strain and discard the liquid from the cockles and mus
sels and divide them up between the bowls, coating them
in the vermouth jelly.
  2. Place the confit tomato petals over the top and stand a few crisps elegantly in the jelly. Scatter some loosely chopped chive stems and chervil leaves over the top. Take the bowls to the table, and pour over the tomato soup in front of the diners.

NOTE:

  1. To make successful jelly, you have to soak, drain and dissolve the gelatine in a pan on a very low heat until it becomes a dense, clear liquid ready for mixing with whatever your choose.

Comments

*Name, e-mail and comment fields are required

*incorrect e-mail

Error sending comment. Please try again later.

Thanks. Your comment will be published as soon as validated.

Let us know your opinion

(*) Required fields

close

Send to a friend

Cold tapas-inspired soup

Send to a friend, fill the form

Error sending comment. Please try again later.

*Name, e-mail and comment fields are required

*incorrect e-mail

*incorrect e-mail

Search for recipes

buscar

[more search options]

Search with Google

Recipes

Vegan recipies

Vegan recipies

Vegan recipies, without ingredients that involve animal suffering.

Guest chef

Different menus from guest chefs

Different menus from guest chefs

Our guest chefs bring you their unique and personal take on food.

HEALTHY LIVING

Macrobiotics

Macrobiotics

Macrobiotics is a way of life and because of that it explains the basic aspects according to our personal needs in harmony with nature.

Style

Sweet ideas for your table

Sweet ideas for your table

A delicious gift for your friends

Products

Papaya

Papaya

Tasty, nutritious and light, can be used fresh, in salads and desserts...

People

Jordi Roca

Jordi Roca

Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.

Summer fruits · Delicious salad dressing for summer salads · A passion for vegan desserts · Autumn vegtables · Great 10 minute recipes · Vegetarian delights for healthy living · Spice up your taste buds with Bembi · Bounce into form with a Spring menu · Where beer is not the beer · Mediterranean cooking with seasonal produce · Low-calorie recipes · Tapas all year round · Cutting edge Catalan cooking · Gluten - free diet · Interview with top chef Carme Ruscalleda · Recipe ideas for great desserts · Desserts by Jordi roca · Tapas route around Barcelona