Redcurrant and Tomato Soup with Avocado Salsa and Balsamic Vinegar Cream

Serves 4
Redcurrant and Tomato Soup with Avocado Salsa and Balsamic Vinegar Cream
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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

 


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.

 

The recipe was made by

Dansukker