Recipe by Astrid Fronteau
Ingredients (for 6 people) :
6 Terroirs d’avenir beef heart tomatoes
400 g Terroirs d’avenir watermelon
1 Terroirs d’avenir cucumber half
125 g Terroirs d’avenir redcurrants
125g Terra Candido burrata
1 lime half Terroirs d’avenir
3 tablespoons L’Epicurien raspberry vinegar
2 tablespoons L’Epicurien olive oil
1 tablespoon sesame oil
1 small Terroirs d’avenir red onion
1 small garlic clove Terroirs d’avenir
1 bunch Terroirs d’avenir basil
1 pinch Espelette pepper
Salt
Malabar pepper Olivier Roellinger
Recipe:
Peel and chop all the vegetables, remove the seeds from the cucumber, then strain the redcurrants. De-stem and crush garlic.
Place the tomatoes, watermelon, redcurrant, onion, lemon juice and crushed garlic in the blender and blend.
Add sesame oil, Espelette pepper and a pinch of salt. Blend again, adding oil and vinegar. Season with pepper.
Remove the leaves from the basil, chop and add to the mixture, using 2 strokes of a rapid blender to avoid over-chopping the basil.
Taste and adjust seasoning if necessary.
Keep the soup cold in the fridge for at least an hour.
Finishing and straightening :
Serve chilled soup in a dessert cup. Just before serving, add a spoonful of burrata, a turn of the pepper mill and a beautiful basil leaf.
Enjoy with a flat breadstick or a piece of foccacia!
