Tasty and nutritious, the sous vide tomato soup recipe secures all nutrients and flavors. As a flexible recipe, this crisp soup can be eaten as a starter alone or heartier dish with some buttered, hard bread.
INGREDIENTS
- 10 ripe tomatoes, cored and halved
- 2 cloves garlic, minced
- Pinch of Salt
- ½ onion slashed
- ¼ tsp. black pepper, ground
- 5 tbsp. olive oil
- 5 tbsp. crème Fraiche
- A handful of basil leaves
- More herbs of your choice
1. Set the sous vide equipment to 176℉.
2. Consolidate tomatoes, onion, some basil leaves, garlic and other herbs of your choice in enormous sous vide pack. Season it with salt and pepper.
3. Seal the pack utilizing the water submersion strategy or a vacuum sealer.
4. Put it in the water shower and set the sous vide equipment timer for 15 minutes.
5. At the point when the clock goes off, expel the sack from the water shower. Move the whole substance of the pack to a blender and include the olive oil and crème Fraiche.
6. Puree the ingredients until smooth for about 2 minutes. Season it to taste with salt and pepper.
7. Decorate the tomato blend with extra basil leaves, then, serve.
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