Name: Tomato Sorbet with Crunchy Country Bread and Olive Oil
Prep time: 15 min
Cook time: 5 min
Yield: 6 servings
Ingredients: 1 kg of tomato; 6 leaf of fresh basil; 1 lemon juice; 1 pinch of Espelette pepper; 1 egg white; 12 slice of country bread; 3 garlic clove; 3 teaspoon of olive oil; salt (according to taste); pepper (according to taste)

Tomato Sorbet with Crunchy Country Bread and Olive Oil

Caloric value per serving: 29.3 Kcal. Source: http://www.cuisineaz.com/recettes/sorbet-de-tomate-et-croquant-de-pain-de-campagne-a-l-huile-d-olive-49478.aspx

Vegetarian Ice cream Public

Course: Starter

Preparation time: 15 minutes

Cooking time: 5 minutes

Cost per serving: 0,72 €

Energy: 211 kcal / serving

Nutritional score:

Instructions

1. Blanch the tomatoes for 10 seconds. Refresh them with cold water and peel, remove the seeds, and cut them into pieces. Wash the basil, dry it, remove the leaves, and finely chop it.
2. Put the tomatoes, lemon juice, basil, celery salt, and Espelette pepper powder in the bowl of a blender, season with a little pepper, and blend until smooth.
3. Pour the mixture into an ice cream maker and churn until the volume of the mixture increases. Then add the lightly beaten egg white with a fork and churn again until thickened.
4. Pour into a container and place in the freezer for a few hours before serving.
5. Take the sorbet out 30 minutes in advance and place it in the refrigerator so that it reaches the right consistency for scooping.
6. Toast the 12 small slices of country bread on both sides, rub them with the garlic cloves. Place a scoop of tomato sorbet between two slices of bread, add a sprig of thyme or basil, and a small drizzle of olive oil. Serve immediately.

Notes & Suggestions

Average nutritional values per serving
Energy 2,290.41 kJ / 543.86 kCal
Fat 11.42 g, of which saturated 1.61 g
Carbohydrates 88.26 g, of which sugars 6.06 g
Fiber 10.94 g
Protein 17.10 g
Sodium 993.15 mg