Gazpacho in Egg Shells
- ⅛ cup
small onion (finely chopped)
small carrot (finely chopped)
- 1 stick
Celery (finely chopped)
- 1 tablespoon
- 4 cups
ripe Plum tomato (blanched, de-seeded and roughly chopped)
- ½ teaspoon
superfine caster sugar
- 2 ½ cups
vegetable stock (hot)
- ¼ cup
empty egg shells (you can keep the eggs for another time), washed and dried
Heat the olive oil in a large saucepan over a medium-low heat. Add the onion, carrot and celery and sweat for 8-10 minutes with a little salt until they just start to colour. Stir in the tomato puree, then add the tomatoes and mix well.
Add the sugar, bay leaf and seasoning and cover the pot, allowing the tomatoes to stew for 10 minutes. Remove the cover and stir in the stock.
Bring to the boil, then reduce to a simmer and cook for 20-25 minutes. Remove from the heat and discard the bay leaf.
Blend the soup using a stick blender until smooth, then adjust the seasoning to taste.
Add the double cream, stirring well until fully incorporated. Spoon into the empty eggs shells and garnish with a celery leaf and some freshly ground pepper before serving.