Tomato soup "Al pomodoro" with sour cream and basil
4 servings
30 minutes
Tomato soup 'Al Pomodoro' with sour cream and basil is the embodiment of Italian culinary sophistication, combining the tenderness of ripe tomatoes, the aroma of fresh basil, and the softness of creamy texture. This recipe is rooted in Mediterranean culinary traditions where tomatoes are the main stars of many dishes. The delicate infusion of ingredients reveals depth of flavor while adding sour cream and cream cheese gives the soup a velvety quality. Lime-marinated celery and sweet Baku tomatoes add freshness and a subtle tanginess that balances the richness of taste. The harmony of acidity, creaminess, and greenery makes this dish perfect for both a cozy family dinner and refined gastronomic enjoyment. Drizzled with green oil and adorned with black powder, it becomes a true masterpiece of culinary art.
1
Let the tomatoes, basil, garlic, olive oil, and balsamic vinegar infuse in a vacuum bag in the refrigerator for two days.
- Tomatoes in their own juice: 2 kg
- Basil: 100 g
- Garlic: 1 head
- Olive oil: 100 ml
- Balsamic vinegar: 30 ml
2
Sift the contents of the package through a coarse sieve. Slice the celery thinly and let it marinate in lime juice.
3
Mix sour cream and cream cheese. Add olive oil. Add salt and pepper to taste. Finely chop dill and add to the sour cream. Place cheese, sour cream, and dill in a blender and blend until smooth. Strain through a sieve and cheesecloth.
- Sour cream: 200 g
- Cream cheese: 200 g
- Olive oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Dill: 15 g
4
Place the prepared foam on a plate. Top with lime-marinated chopped celery and sweet Baku tomatoes. Drizzle with green oil and sprinkle with black powder.
- Celery: 10 g
- Tomatoes: 40 g
5
Pour the soup around the vegetables.
6