Tomato juice with basil chantilly


For 8 people

  • Tomatoes: 4
  • Red peppers: 2
  • Large basil leaves: 14
  • Olive oil: 4 tablespoons
  • Vinegar: 2 tablespoons
  • Whole liquid cream*, very cold: 200 ml
  • Salt
  • Pepper
  • *in UK use whipping cream


Cut the tomatoes, red peppers and six large basil leaves into pieces.

Put them through the juice extractor.

Add the vinegar and three tablespoons of olive oil, and pour 150 ml of water into the feed chute to «rinse» the juice extractor basket and collect the rest of the juice.

Stir the tomato juice, adding salt and pepper to taste.

Pour the liquid cream, a tablespoon of olive oil and the rest of the chopped basil into the bowl. Season.

Fit the multi-blade whisk and lid. Whip the mixture for ten minutes, until it forms stiff peaks.

Set aside in the refrigerator for 30 minutes.

Pour the tomato juice into verrines or small glasses. Place a tablespoonful of basil chantilly on top before serving.

This recipe can be made with