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Tomato vichyssoise with peppermint

Creams148 minutes4 people
1/52/53/54/55/5 (7 votes)
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By Mayra Fernandez Joglar

I love summer but you are high temperatures they kill me and especially my appetite. I have no choice but to ally myself with the fresh recipes as cold creams, vichyssoises or original gazpachos. And this time I bring a very special recipe, a Tomato vichyssoise mint ideal for hot days

At home we are fans of tomato in all its versions, so we do not hesitate to accompany it with other ingredients to make original and nutritious drinks.

Today I am not going to talk about the benefits you have to eat raw vegetables, or how practical this recipe is. I will only encourage you to prepare it since it is a pleasure to come home tired and find a vichyssoise in the fridge ready to drink!

Tomato vichyssoise with peppermint

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Tomato and peppermint vichyssoise is a good recipe to relieve the heat. It can be prepared in advance and is easy to transport.

  • Mayra Fernandez Joglar
  • Recipe type: creams
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 600 g of ripe tomatoes
  • 1 medium potato
  • 85 g leek
  • 15 butter g
  • 1 glass of mineral water
  • 1 pinch of sugar
  • Virgin olive oil
  • Minced peppermint
  • Salt and pepper

Preparation

  1. Wash the leek well, chop it up and put it in the glass. Add the butter and program 5 seconds, speed 5. Lower the pieces with the spatula towards the blades.

  2. Poach during 6 minutes, 100º and speed 1.

  3. While peeling and washing the potato. Cut it into thick slices. Add them to the glass and program 2 minutes, 100º and speed 1.

  4. Wash and dry the tomatoes, remove the peduncle and add them to the glass together with the sugar, salt and pepper. Program 5 minutes, 100º and speed 1.

  5. Add the water and cook for 13 minutes, 100º speed 1.

  6. Over time shred for 30 seconds at speed 5. And then others 30 seconds at progressive speed 5-7-9.

  7. Pass through a fine mesh sieve to remove all skins and seeds.

  8. Let it rest in the fridge for at least 2 hours.

  9. Serve the vichyssoise in individual bowls, sprinkle the minced mint and garnish with a string of virgin olive oil.

  10. Bon appetit!

More information TM21

Thermomix equivalences

More information - Zucchini summer cream / Exotic beet gazpacho


Discover other recipes of: Salads and Vegetables, Summer recipes, Vegetarian

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  1.   Mayra Fernandez Joglar said
    ago 12 years

     I hope you cheer up Yolanda. You'll see how delicious !!

    Reply to Mayra Fernández Joglar
  2.   Mayra Fernandez Joglar said
    ago 12 years

    Hello Dedelro,

    The good thing about cooking at home is that we can adjust the recipes to our own tastes, so… if you don't like leek, don't put it on!
    If you want you can substitute it for fresh onion or shallot.

    Kisses!

    Reply to Mayra Fernández Joglar
  3.   Mayra Fernandez Joglar said
    ago 12 years

    Hi Claudia,

    It is eaten cold as if it were gazpacho or salmorejo.

    Kisses!

    Reply to Mayra Fernández Joglar
  4.   leisureruralelcopom said
    ago 12 years

    This recipe is delicious! I made it on Monday and it fell immediately, both warm and cold! I only did it, as I also gave it to my little one, I did not put peppermint but next time I will buy it and we will put it on for sure

    Reply to Ocioruralelcopom
    1.    Ana Valdes said
      ago 12 years

      If Mayra makes some great dishes ... When you can, try it with peppermint, you'll see how it tastes. A hug!

      Reply to Ana Valdés