Redcurrant and Tomato Soup with Avocado Salsa and Balsamic Vinegar Cream

Serves 4

Rating (0 ratings)

Ingredients

2 kg tomatoes
250 g currants
1 avocado
1 tsp fresh basil and coriander
½ tsp fresh mint
4 tsp light soy sauce
4 tbsp celery greens
Juice of 1 lemon
Salt and pepper
40 g Dansukker Light Syrup
100 g balsamic vinegar
5 tbsp Dansukker Dark Syrup
Fresh sprouts
Finely chopped ice

 

Instructions

Soup
Scald tomatoes, remove skin, cut into small pieces. Clean redcurrants and process in a blender, then sieve and add to tomatoes. Add soy sauce, salt, pepper and syrup. Process in a blender until the mixture is homogenous. Add a little lemon juice and finely chopped ice.

Avocado Salsa
Cut avocado cut into small cubes, sprinkle with lemon juice, mix with chopped basil, coriander and mint.

Balsamic Vinegar Cream
In a saucepan, mix the balsamic vinegar with syrup and cook for about 10-15 minutes until the cream thickens to the consistency of the sauce.

Pour soup in dish, place the avocado salsa in the middle, garnish with celery leaves, sprouts and balsamic cream.

 

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