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Author Topic: Jellied plum tomato soup
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Fresh summery little shots of tomato with a burst of basil on top - gorgeous.  - Makes 10

5 gelatine leaves – we used
Dr Oetker Supercook
700g baby plum tomatoes
100ml olive oil
1 shallot peeled and quartered
1 heaped tsp caster sugar

sea salt and black pepper


tiny basil leaves
extra olive oil optional
crackers or melba toast optional

Cut the gelatine into broad strips, place in a medium-size bowl, cover with cold water and leave to soak for 5 minutes, then drain. Pour over 3-4 tablespoons of boiling water and stir to dissolve.
Purée the remaining ingredients in a liquidiser and pass through a sieve into a bowl or jug.
Very gradually stir the tomato soup into the gelatine solution. Set 10 coloured silicone muffin moulds within a baking or roasting tray and fill to the brim with the soup using a ladle or jug. Alternatively, use shot glasses, if preferred. Chill for several hours until set, and cover if keeping for longer than this.
Serve with a tiny basil leaf in the middle of each one, an extra drop of olive oil, a little pepper, and crackers or melba toasts for scooping if wished.

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