Chilled Tomato & Orange Soup
With Wild Baby Arugula and Olive Oil Emulsion
Ingredients
- 2 lbs vine-ripened tomatoes
- 2 large oranges (juiced)
- 1/2 cup extra virgin olive oil
- Sea salt, to taste
- Fresh ground white pepper
- 1 cup wild baby arugula
Preparation
Wash and core the tomatoes, then blend until smooth. Strain through a sieve into a pan.
Add fresh orange juice and bring to a gentle simmer for 10 minutes. Let it cool completely.
Once cooled, blend again and emulsify with extra virgin olive oil. Season with salt and white pepper.
Portion into soup bowls and garnish with wild arugula lightly tossed in olive oil. Serve chilled.
Wine Pairing
Villa Bucci Riserva Verdicchio 2017
This crisp white wine balances the acidity of tomatoes and complements the citrus notes from the orange juice.
Estimated Nutrition Facts (per serving)
- Calories: ~140
- Fat: 7g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
- Sodium: 160mg