Chilled Tomato Soup

1.3kg - tomato, heirloom
30g - shallots, peeled
8g - garlic, peeled
90g -  basil, fresh leaves, divided
130g - olive oil, extra virgin
7g - salt
black pepper, cracked
ice water, for ice bath, as needed
canola oil
my sous-vide cooker
large pot
vacuum sealable bag
(or zipper lock bag)
fine-mesh sieve
about 1 hours 5 servings



Heat My Sous-Vide to 176°F/80°C

Prep ingredients
Cut off tomato stems and cut each tomato in half
Thinly slice shallots and garlic
Pick basil leaves

Bag and seal
Combine tomatoes, shallots, garlic, basil, olive oil, and seasonings
into the bag

Cook for 10 minutes
Lower bag into the water
Clip bag onto side of pot

Remove the bag from the water and empty contents into a blender
Blend on high for 2 minutes until smooth

Blanch and ice
Set up an ice bath
Blanch basil leaves for 45 seconds
Strain leaves and place into ice bath immediately

Make basil oil
Strain the blanched and chilled basil leaves
Blend on high with canola oil until well combined
Strain the basil oil through a fine-mesh sieve and set aside

Strain and chill soup
Strain the tomato soup through a fine-mesh sieve
Transfer the strained soup to a refrigerator to chill until cold

Serve the chilled soup in a cold bowl or container, garnish
with basil oil as desired