Keep a few basil leaves aside.
Cut up the tomatoes and oranges. The ratio is about 1 to 4 by
weight. Add a handful of basil leaves and puree in the blender
with olive oil and a dash of white balsamic, salt and pepper.
Strain, pour into glasses and store in the fridge. Finish with
strips of dried ham and basil before serving.
This dish is perfect as an aperitif plate in summer or late
summer.
cold soup with orange and tomato
olive oil
white balsamic vinegar
Parma ham
taste and tradition
the fiery passion
Keep a few basil leaves aside.
Cut up the tomatoes and oranges. The ratio is
about 1 to 4 by weight. Add a handful of basil
leaves and puree in the blender with olive oil
and a dash of white balsamic, salt and pepper.
Strain, pour into glasses and store in the
fridge. Finish with strips of dried ham and basil
before serving.
This dish is perfect as an aperitif plate in
summer or late summer.
cold soup with
orange and tomato
olive oil
white balsamic
vinegar
Parma ham
taste and tradition
the fiery passion
