From Absinthe Cafe
DATE: Thursday, May 24th, 2012
2 or 3 slices of white bread, crusts removed
2 garlic cloves minced
10 grams salt
3 grams black pepper
50ml sherry vinegar
15ml ground cumin
1 kg ripe Roma tomatoes, cored and quartered, dried in the oven at 225 Ëš for an hour or so
175 ml fruity extra-virgin olive oil (I use Puget)
Â· Soak the bread in water for a minute or so and then squeeze the water out.
Â· Add the soaked bread and all the other ingredients to the bowl of a food processor, except the olive oil, and purÃ©e until very smooth.
Â· Transfer you r soup to a blender and re-purÃ©e at high speed while pouring the olive oil in slowly to emulsify.
Â· Pass your soup through a fine mesh strainer and check the seasoning, the acidity and consistency. At this point you can add more salt, pepper and cumin for flavour, more Sherry vinegar (or lime juice) for acidity and some water if it is too thick.
Â· This soup can be made two days in advance and should be served as cold as possible.
Â· Sear one 10/20 scallop per person.
Â· Pour a portion of soup per person in a chilled bowl, top with a scallop and garnish with a sprig of cilantro and/or sour cream/crÃ¨me fraÃ®che.