White Tomato Foam Soup

Ingredients for a 1 US Pint Dispenser:

800 g Tomato(es)
1 pieces Bunch of basil
1 pieces Garlic clove(s)
60 ml Gin
45 ml Lime juice
1 g Salt
1 g White pepper
1 g Sugar
50 ml Cream
1tsp Knox brand gelatin


Puree the tomatoes with salt and basil. Contain the puree in a dishtowel, tie the towel together, and hang it. Catch the white juice that falls from the towel. Mix 200 ml of the clear tomato juice with the heavy cream and use the rest of the ingredients to season the mixture to taste. Soften the gelatin in cold water and press out the excess water. Heat up 50 ml of the mixture and dissolve the pressed gelatin in it. Stir in the rest of the mixture and then pass through the iSi funnel & sieve directly into the dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Serving Suggestion:

Serve chilled with white croƻtons or fried shrimp.

Double the ingredients for a 1 L and Halve the ingredients if using a 0.5 pint dispenser.

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