Frozen tomato soup

Frozen tomato soup

Introduction:

"I always want to make a new face for the ordinary and common Spanish frozen soup. This time, on the basis of the Spanish Tomato frozen soup, it is decorated with basil oil. Then the fresh and tender shrimp meat will make the whole soup more rich, and the eye-catching Basil Cream will add a fragrance to the refreshing frozen soup, and the taste of cream will make the thin frozen soup fuller."

Production steps:

Step 1: Smash basil leaves and cream together, put them into a pot, boil them to 65 ℃ over low heat, then filter them and pour them into the cream can, and fill them with nitrogen dioxide for later use.

Step 2: cook the shrimp with salt water and put it in the refrigerator.

Step 3: smash the remaining ingredients in a blender and refrigerate for 3 hours.

Step 4: finally pour 3 into the plate, then put on the shrimp meat, and squeeze 1 on the shrimp when eating.

The fifth step: making tomato freeze soup is not difficult. The key is to be patient. If it is not convenient to prepare nitrogen dioxide, it can also be directly used with Basil Cream foam.

Step 6: features this is a very classic Spanish dish, cool and refreshing is the biggest feature of tomato frozen soup. Strong color contrast with a soft, in the taste a little sweet and sour, a little salty, coupled with the special aroma of basil, it is appetizing.

Materials required:

Shrimp: 150g

Tomato: 1kg

Bread: 10g

Sweet red pepper: 100g

Cucumber: 100g

Cream: 100g

Onion: 50g

Olive oil: 60g

Garlic: 2G

Basil leaf: 20g

Sherry vinegar: 20g

Salt: right amount

Note: recommended wine shengjiali Baisha Weinong, August 2008

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: Original