Tomato jelly soup

I have always wanted to make a makeover for the ordinary and popular Spanish jelly soup. This time, based on Spanish tomato jelly soup, it is decorated with basil sesame oil. Then the tender and tender shrimp meat will make the whole more rich. The finishing touch of basil cream adds an extra aroma to the refreshing jelly soup, and the taste of the cream makes the thin jelly soup plump.

Recipe Recommendations

shrimp 150 grams
tomato 1 kg
bread 10 grams
sweet red pepper 100 grams
cucumber 100 grams
cream 100 grams
onion 50 grams
olive oil 60 grams
garlic 2 grams
salt appropriate amount

original
skills
several hours
ordinary

Steps for Tomato jelly soup

Break the basil leaves together with the cream and place them in a pan. Cook over low heat to 65 degrees Celsius, then filter and pour into the cream can, and add nitrogen dioxide into it. Set aside.

Cook the shrimps in salt water and place them in the refrigerator.

Break the remaining ingredients in a blender and place them in the refrigerator for 3 hours.

Finally, pour 3 into a plate, then add the shrimp meat, squeeze 1 onto the shrimp when eating.

It's not hard to make tomato jelly soup. The key is patience. If it's not convenient to prepare nitrogen dioxide, you can use basil cream foam to decorate it.

Characteristics This is a very classic Spanish dish. Cool and refreshing is the biggest feature of frozen tomato soup. The color matching is strong and gentle, and the taste is a little sweet and sour and a little salty. Coupled with the special aroma of basil, it is very appetizing.