Tomato Soup Jelly

For the tomato soup jelly, heat some olive oil and sauté the onion until translucent. Deglaze with the Vin Santo. Add the tomatoes and garlic and pour in the vegetable soup. Add the bay leaf and season with ground coriander and allspice.

Let the soup simmer just below boiling point for 20 minutes.

Now pour through a sieve lined with kitchen roll, drain and collect the liquid for several hours.

Measure out 600 ml of the clear tomato soup. Strain the remaining tomato pulp and discard the seeds.

Soak the gelatine in water. Heat some of the tomato soup, squeeze out the gelatin and melt or stir it into the warm tomato soup.

Add salt, cayenne pepper and nutmeg seasoning and stir carefully with a kitchen spatula in a bain-marie on iced water to let it cool. It is better not to create air bubbles in the process.

As soon as the clear tomato soup begins to gel, gently mix through the basil . Pour the jelly into jars and let it set in the refrigerator for about 2 hours.

Whisk the tomato pulp with the remaining olive oil and season with nutmeg, salt, sugar and cayenne pepper.

To serve, decorate the tomato soup jelly with a little tomato pulp and with halved mini mozzarella balls and basil leaves.

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