Ingredients
Serves 6 – 8
- Three heirloom tomatoes
- One head of fennel
- One English cucumber
- One red bell pepper
- One jalapeño
- ¼ cup of mint
- Two cloves of fresh garlic
- ¼ of white sweet onion
- 1 cup of stale bread
- ½ cup of basil (divided)
- ¼ cup of sherry wine
- 2 ½ cups of grape seed oil
- Imported parmesan cheese (shaved off the wheel)
- Salt and pepper to taste
Directions
Rough chop first ten ingredients and put into a mixing bowl and add salt and pepper. Then toss with sherry wine and let stand in the fridge for at least two hours. In batches transfer to a blender and blend incorporating grape seed oil until the soup emulsifies. Repeat this step until everything in pureed. Next blanch your basil in hot water then chill, put into blender with 1 cup of oil puree then strain. Ladle soup into chilled bowls, shave a piece or two of parmesan on soup then finish fresh basil oil.
