Lecho soup
8 servings
60 minutes
Recipe from the restaurant "Kokoko".
1
Cut the onions into wedges, vacuum seal with brine, and let it steep overnight.
- Onion: 10 g
2
Roast the pepper, wrap it in cling film and let it cool. Remove the flesh from the skin, remove the seeds, blend in a thermomix and strain through a sieve. Add glucose, incorporate gelatin, and place in cups for packaging or freeze for 4-5 hours.
- Sweet pepper: 160 g
- Glucose powder: 32 g
- Gelatin: 200 g
3
Blanch the parsley, blend in a thermomix, add garlic and water, blend until smooth, and strain through the finest sieve. Introduce gellan and adjust salt to taste.
- Parsley: 5 g
- Water: 40 ml
- Gellan: 1 g
- Garlic: 1 g
- Salt: to taste
4
Remove the stem from 8 tomatoes, blend in a thermomix until smooth, add xanthan, season with salt, and strain through a sieve.
- Tomatoes: 900 g
- Xanthan: 40 g
- Salt: to taste
5
Mix adjika with vegetable oil.
- Adjika: 5 g
- Vegetable oil: 30 ml
6
Arrange colorful tomatoes and pickled onions (add parsley gel to it) on a plate, place a quenelle of roasted pepper sorbet on the tomatoes, and drizzle with adjika oil. Serve the cold soup separately.
- Tomatoes: 900 g
- Onion: 10 g
- Parsley: 5 g
- Sweet pepper: 160 g
- Adjika: 5 g
- Vegetable oil: 30 ml