Chef Andrew Manion Copley

Chilled Heirloom Tomato Soup with a Warm Sweet Corn Timbale

Rated 5.0 stars by 1 users

Servings

8 servings

2 hours

1 hour 30 minutes

Chef Andrew Manion Copley

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Blend the ingredients until the mixture is puréed; if the soup is too thick, add a little more stock.
To adjust the consistency, strain and chill for at least 1 hour.

Preheat the oven to 325 degrees.
In a medium-sized pot, add the corn, garlic, cream and nutmeg.
Slowly bring to a boil and simmer for about 20 minutes.
Allow to cool in an ice water bath. Once cooled, slowly blend together the eggs, salt and pepper, then drain through a wire strainer.
Spray 8, 3 ounces, ramekins with the vegetable spray.
Place the ramekins on a baking dish, pour the corn mixture into the ramekins and place in the oven. Next, pour hot water on the baking dish.
The water should come up the ramekins about ½ inch.
Cover with foil and bake for 90 minutes.

Pour 6 ounces of chilled soup into soup bowl, remove the ramekins from the baking dish and gently turn out the Sweet Corn Timbale into the center of the soup.
Garnish with the chopped cilantro.

Filed in: Basil, Bell Pepper, Chilled Heirloom Tomato Soup with a Warm Sweet Corn Timbale, Cilantro, Garlic, Heirloom Tomatoes, Jalapeno Pepper, Nutmeg, Organic Bell Peppers, Organic Corn, Organic Parsley, Parsley, Red Onion