For the cool soup
- 100 gr tomato
- 50 gr lyophilised raspberries
- 60 gr peeled cucumber, with the seeds removed
- 50 gr red pepper
- 50 gr piquillo pepper
- 80 gr sweet onion
- 100 gr Extra virgin olive oil
- 40 gr Sherry vinegar
- 1 garlic clove
- 80 gr crusty bread rolls
- 15 gr salt
Place all of the ingredients in a Sammic blender and blend finely until the soup is unctuous and thick. Strain and refrigerate.
For the raspberry syrup
- 300 gr raspberries
- 30 gr of sugar
- A small handful of mint leaves
Place the raspberries, sugar and mint in a vacuum bag. Infuse for an hour at 65 ºC in the Smart Vide.
Open the bag and place the preparation in a strainer and let the syrup form without applying pressure. The raspberries that remain in the strainer can be kept for another preparation such as jam.
Place some sliced raspberries, the cucumber seeds and some raw basil leaves in a bowl. When it is time to serve, use a jug to pour the soup on top. Place the syrup in a tall slim jug and drizzle it over the soup, without stirring. Finish with a dash of virgin olive oil and a few mint leaves.