2 lb of vine ripe tomatoes
2 large oranges
1/2 cup of extra virgin olive oil
sea salt and ground white pepper
wild baby arugula
Chill tomato orange soup with wild arugola
Wash and remove the core of the vine ripe tomatoes, blended, strain into a pan with a sieve, add the juice of the oranges. Bring to simmer for ten minutes chilled and then re-put it on the blender emulsion it with the extra virgin olive oil, portion in the serving soup bowl, garnished with the wild baby arugula tossed with light extra virgin olive oil.
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