Chilled tomato soup with tomato gelée

Chilled tomoato soup

confit tomato, goats cheese and tomato concasse


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6 Servings

Prep time

strain water overnight

Cook Time

30 minutes


For the tomato water

2kg ripe tomatoes

1 tsp salt

1 sprig of thyme

2 basil leaves


For the jelly

1 cup tomato water

2 gelatine leaves softened in cold water

1/2 yellow tomato concasse

1/2 red tomato concasse


For the confit tomato

6 yellow or red cherry tomatoes, preferably in a variety of colours

1 cup olive oil

1 sprig of thyme


Good quality goats cheese

*optional – Rosemary flowers for garnish

To plate, arrange the jelly cubes, extra concasse, confit tomato and small dollops of the best goats cheese you can find in the middle of the plate. Pour over the tomato water at the table.
For garnish, little rosemary flowers works best.

Serve with Glen Carlou Unwooded Chardonnay or Glen Carlou Pinot Noir Rosé


For the tomato water

Pulse all the ingredients in a food processor or blender. Strain through a muslin cloth overnight. Be careful not to press the pulp through the cloth at any time. (You can reserve the pulp to use in bolognaise or any tomato based sauce).


For the jelly

Heat the tomato water but do not boil. Add the softened gelatine leaves and pour into a mould of your choice.  We use a flat square mould.

Set the jelly in the fridge and as the jelly starts to set add the tomato pieces.


For the confit tomato

In a small sauce pan add the olive oil, thyme and the tomato.
Slow roast for about 15 minutes or until the tomato is just tender.



Glen Carlou COVID-19 Community Announcement
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