White Tomato Soup with Basil Foam and Scallops

tomatosoup

1. Quarter the tomatoes (the pulp and stalk do not have to be removed) and then place in a blender and puree to a fine tomato stock. In the next step, soak a fresh, clean kitchen towel in water and wring it out well, put it in a sieve and hold it over a saucepan. Pour the tomato stock on the kitchen towel and let it flow through the kitchen towel. The wet kitchen towel ensures that it does not soak up the tomato juice and only allows the brew to flow through. Cut the onions into fine cubes and a clove of garlic into fine sticks. Sweat both in a saucepan with olive oil, add a whole sprig of thyme to the saucepan and fill up with the clear tomato stock. Take the sprig of thyme out of the soup and fill up with the cream. Bring the tomato soup to the boil briefly and then puree it with a hand blender until frothy. Season everything with salt and pepper.

Basil foam

1. Puree the basil leaves with water (or tomato stock) in a blender. Pour the resulting puree into a bowl (with a large surface) and add soy lecithin. Now whip everything up with a hand blender and pour the resulting foam onto the tomato soup when serving.

Scallops

1. Halve the mussel meat and fry briefly on both sides in the garlic oil with a little butter. The core of the mussel meat should still be translucent. Finally, add a little sugar to taste.