Cold tomato soup with baked pepper
3 servings
45 minutes
Ripe tomatoes, velvety baked pepper, fresh cucumber - chef Evgeny Osokin from the Unico gastrobar grinds it all in a blender, maintaining a balance of salty, sour and sweet. The recipe for summer soup is canonical, but even the most ordinary things sometimes hide intrigue - in this case, it is dried duck, which gives the soup a true French accent.
1
Place the peppers on a baking sheet, brush with vegetable oil, and put in a preheated oven at 200 degrees for 15 minutes. They should roast well, even getting charred to black marks.
- Red sweet pepper: 100 g
- Vegetable oil: 2 tablespoons
2
Remove the pepper from the oven, place it in a bag, seal it tightly and let it 'sweat'. Then clean it from seeds and skin. Cool completely.
- Red sweet pepper: 100 g
3
Make a cross cut on the skin of the tomatoes, blanch them, and remove the skin. Chop randomly and place in a blender along with the flesh of the pepper.
- Tomatoes: 500 g
- Red sweet pepper: 100 g
4
Add chopped red onion, peeled fresh cucumbers, and tomato juice. Season with salt and pepper. Blend everything together until smooth.
- Red onion: 50 g
- Cucumbers: 100 g
- Tomato juice: 250 ml
- Sea salt: 14 g
- Ground black pepper: 2 g
5
Put the soup in the fridge for 2 hours.
6
Before serving, add diced dried duck to the soup and garnish with cilantro.
- Dry-cured duck: 100 g
- Cilantro: 5 sprig
