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Cold Peach and Tomato Soup with Scallops

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Cold Peach and Tomato Soup with Scallops
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 50 min.
Ready in
0
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Ingredients

for
4
For the soup
600 grams
Powdered sugar (for sprinkling)
1
2 tablespoons
1 tablespoon
300 milliliters
freshly ground Pepper
3
ripe Peaches
1 pinch
1 splash
For the scallops
½ bunch
300 grams
scallop (ready to cook, cleaned)
2 tablespoons
1 tablespoon
For serving
3 tablespoons
freshly grated Parmesan

Preparation steps

1.

For the soup: Preheat the oven to 100°C (approximately 210°F) convection. Rinse the tomatoes, trim ends and cut 1 tomato into thin slices and place on an oiled baking sheet. Sprinkle with powdered sugar and allow to dry for about 2 hours in the oven, checking periodically.

2.

Chop the remaining tomatoes into small pieces for the soup. Peel the shallot, chop finely and sauté until translucent in a pot with oil. Add chopped tomatoes and tomato paste, pour in the broth, season with salt and pepper and simmer for 15 minutes over medium heat. Puree soup with an immersion blender, press through a fine sieve and season again.

3.

Blanch the peaches, peel, halve and remove pits. Puree the peaches. Stir into the cooled tomato soup and season with salt, pepper and sugar. Adjust seasonings to taste with a dash of lemon juice.

4.

For the scallops: Divide arugula, trim, rinse, spin dry and finely chop half. Rinse scallops, pat dry and cut into very small pieces. Mix with chopped arugula, oil and vinegar. Season with salt and pepper.

5.

for each serving, place a round cookie cutter (4 cm or approximately 1 1/2 inches in diameter) in soup bowl, fill with scallop mixture, remove cookie cutter and gently distribute the soup around the scallops. Divide the remaining arugula over the scallops and garnish each bowl with a dried slice of tomato and freshly grated Parmesan cheese.