Chilled Tomato Soup with Crayfish and Garlic-Rubbed Toast Rounds with Olives
Vincent Maillard, le Byblos, St-Tropez. Flavors of Burgundy.
⏱️ Prep: 20 min
Ingredients
| 1 kg (2 1/4 lb.) | ripe tomatoes | |
| 100 ml (6 tbsp.) | olive oil | |
| 1 tbsp. | 15 ml | sherry vinegar |
| 1 tbsp. | 15 ml | balsamic vinegar |
| — | salt and pepper | |
| 24 | crayfish tails | |
| 1 | cucumber | |
| 1 | small fresh onion, minced | |
| 8 | pitted black olives | |
| 4 | pieces of dried tomato, thinly sliced | |
| — | basil | |
| — | pistou (basil puréed with pine nuts, garlic, parmesan and olive oil) | |
| 4 | slices of bread, toasted and rubbed with garlic | |
| 1 tbsp. | 15 ml | olive purée |
Instructions
Flavors of Burgundy — Vincent Maillard, le Byblos, St-Tropez. Total time: 15 to 30 minutes. Preparation time: 20 minutes. Cooking time: A few minutes. Difficulty: Easy.
Chef's Note: Vincent Maillard recipe at Hostellerie le Levernois.
Method
- Remove the stems from the tomatoes, place tomatoes, olive oil, sherry and balsamic vinegar, salt and pepper in a blender and liquefy.
- Clean the crayfish and cook for 4 minutes in court-bouillon; peel and roll in pesto.
- Cut the cucumber into small dice and combine with the dried tomato, pitted olives and onion.
- Arrange everything harmoniously in the centre of soup bowls and gently lay the crayfish tails on top.
- Toast the baguette slices, rub with garlic and spread with olive purée. Place on the edge of the bowls.
- Place the soup in a tureen and serve in front of your guests.