Summer Soup: tomato and bell pepper soup with basil and Ste Maure cheese Tourisme Starter Eng

Ingrédients

For 10 people :

– 1,5 kg (3.3 lb) of tomatoes
– 500 gr (1.1 lb) of bell peppers
– 1/2 tuft of basil
– 1 red onion
– 1/2 garlic head
– 5cl (1.6 oz) of cider vinegar
– 1/2 yellow lemon juice
– olive oil
– 10 leaves of brick
– 250 gr (0.5 lb) of Ste Maure de Touraine -special goat cheese from Touraine-
– 30 gr (0.65 lb) of honey
– thyme / laurel
– salt and pepper

 

Étapes de la recette

tomatoes soup :
– Cut the tomatoes in 4.
– Mix them with 2 garlic cloves and the red onion roughly chopped.
– Add the lemon juice and 2 tablespoons of cider vinegar, a few basil leaves and a line of olive oil.

crunchies :
– Cut the Ste Maure in 30 half moons.
– Cut in 3 strips each leave of brick
– Put a piece of goat cheese, a line of honey, some white pepper, and a leaf of basil in each piece of brick you just cut.
– Fold in a triangle shape.
– Color in a pan with a bit of olive oil

dressing :
– In a deep plate, add a ladleful of soup.
– Place some sciseled basil on top of the soup.
– Serve with a small plate containing the crunchies