Equipment
Ingredients
Produce
- 800 g ripe tomatoes, cored and roughly chopped
- 100 g fresh sorrel, washed, tough stems removed
- 1 shallot, peeled and roughly chopped
- 1 garlic, peeled
Pantry & Dairy
- 120 ml heavy cream, cold
- 45 ml extra virgin olive oil
- 15 ml white wine vinegar
- 8 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Core and roughly chop the tomatoes. Roughly chop the shallot and peel the garlic.
In a high-powered blender, combine the chopped tomatoes, shallot, garlic, extra virgin olive oil, and white wine vinegar. Blend on high until completely smooth.
Add the prepared fresh sorrel leaves to the blender. Pulse and blend briefly just until the leaves are incorporated and the soup takes on a vibrant, green-flecked hue.
Pass the blended soup through a fine mesh strainer into a large mixing bowl, using a ladle or spatula to press the liquid through while discarding the tomato skins and seeds.
Whisk 100ml of the heavy cream, kosher salt, and black pepper into the strained soup. Taste and adjust the seasoning if necessary.
Cover the bowl tightly and chill in the refrigerator until the temperature drops to at least 4 C / 39 F. This requires a minimum of 2 hours and allows the flavors to meld.
Ladle the cold soup into chilled bowls. Garnish with a swirl of the remaining 20ml heavy cream and finely sliced ribbons of the reserved sorrel leaves.
Chef's Notes
- Sorrel contains oxalic acid, which provides its signature lemony tang but causes it to turn a drab olive color when exposed to heat. Keeping the soup entirely raw and cold preserves both its punchy flavor and vibrant appearance.
- The quality of this dish relies entirely on the produce. Use tomatoes that feel heavy for their size and yield slightly to gentle pressure.
- Whisking the heavy cream to soft peaks before folding it into the soup, rather than just pouring it in, can give the final dish a remarkably light and velvety mouthfeel.
- Chilling your serving bowls in the freezer for 15 minutes before plating ensures the soup remains refreshingly cold through the entire meal.
Storage
Refrigerator: 3 days — Keep tightly sealed. The color may dull slightly over time due to the acidity of the sorrel.
