Chilled Yellow Campari Tomato Soup with Hand-Peeled Baby Shrimp
Bringing a little piece of France to Vancouver, Provence uses simple ingredients and tomatoes are one of them. This recipe is one of the chef’s participating dishes for the 11th Annual Passions Gala, which will be held on September 14th.
- Yield: 700 mL or 22 1-oz shot glasses
6 yellow tomatoes
½ + ½ yellow pepper (one half of pepper cut into a small brunoise for garnish)
½ medium size English cucumber
½ tsp Tabasco
½ tsp Worcestershire sauce (Lea & Perrins)
1 tsp salt
½ tsp ground pepper
35 ml Sherry vinegar
½ cup Extra virgin olive oil
1 cup hand peeled baby shrimp
Chopped herbs (i.e., parsley, basil, chives, cilantro, any of these in a mix of your choice)
Extra virgin olive oil
Mix all ingredients for the soup in a high speed blender. Taste test and adjust seasoning to your liking. Strain through a fine sieve. Chill until nice and cold.
In a separate bowl mix together brunoise of yellow pepper, shrimp and herbs and a splash of Olive oil.
Pour soup mixture into one ounce shot glasses and place a small amount of the garnish on top. Serve cold.