| INGREDIENTS | EQUIPMENT | TIMING | YIELD |
| 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) blender fine-mesh sieve |
about 1 hours | 5 servings |
RECIPE STEPS
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
Blend
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
Serve the chilled soup in a cold bowl or container, garnish
with basil oil as desired