25 h
Suitable for vegetarians
Type of dish: Vegetables
Temperature: Cold
Seasonal period: June, July, August, September, October
Ingredients for 5 portions
Ingredients for portions/units
Tomato 1.0 kg
Sugar 0.001 kg
Cream 0.01 l
Butter 0.01 kg
  • Grind the tomatoes and freeze the resulting sauce, so as to separate the pulp from the water.
  • Defrost the tomato purée into a cheesecloth in order to get a very wholesome and transparent liquid.
  • Season it with salt, sugar and olive oil (some cream and butter can be added to make easier the emulsion).
  • Add soya lecithin (6 g per litre of liquid).
  • Emulsify using a beater to make foam.




Nutritional information (1 portion)
Fiber 2.4 g
Saturates 2.45 g
Monounsaturated fatty acids 1.06 g
Polyunsaturated fatty acids 0.4 g
Cholesterol 6.8 mg
Calcium 121.82 mg
Iron 2.01 mg
Zinc 0.01 mg
Vitamin A 22.23 ug
Vitamin C 18.0 g
Folic acid 108.0 ug
Salt (Sodium) 136.6 mg
Sugars 10.87 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.