Chilled Heirloom Tomato Soup

Chilled Heirloom Tomato Soup
With Cucumber, Cherry Tomatoes, Chilled Shrimp and Micro Basil

2# Brandy Wine Tomatoes
1 cup Olive Oil
2 tblspns Fresh Lemon Juice
1 tsp Salt
6 Poached Shrimp
24 Cherry Tomatoes
1 Cucumber
4 tblspn Micro Basil

• Core and quarter tomatoes and blend in a Vita Mix with lemon juice olive oil and salt.
• Slow poach shrimp and then chill.
• Quarter cherry tomatoes, slice shrimp and mix with a little olive oil.
• Slice cucumber length ways and form a circle to hold the shrimp and tomato mixture.
• Place the cucumber in the bowl and fill with the tomato and shrimp.
• Pour chilled soup around the cucumber and then top with the micro basil.
• Finish with a little drizzle of olive oil.