Chilled tomato soup with tomato gelée

Best paired with Glen Carlou Unwooded Chardonnay

Chilled tomato soup with tomato gelée, confit tomato, goats cheese and tomato concasse


Serves 6


For the water


  • 2kg ripe tomatoes
  • 1 tsp salt
  • 1 sprig of thyme
  • 2 basil leaves


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


  • 1 cup tomato water
  • 2 gelatine leaves softened in cold water
  • 1/2 yellow tomato concasse
  • 1/2 red tomato concasse


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


  • 6 yellow or red cherry tomatoes, preferably in a variety of colours
  • 1 cup olive oil
  • 1 sprig of thyme


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.
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.



By Glen Carlou Executive Chef Johan Stander