1 Boil water. Plunge the tomatoes in briefly, remove and peel. Cut in large chunks and put in bowl.
2 Cut the peppers, remove the white part, seed, and cut in large chunks. Add to the bowl.
3 Peel and seed cucumbers, cut into wedges and add to the bowl. Salt and pepper the vegetables and add a few drops of Truffled olive oil to taste. Cover with plastic wrap and let macerate 2 hours in the fridge.
4 Add the chicken stock, vinegar and bread crumbs. Puree in food processor or blender.
5 Serve chilled in tall glasses.
My advice: Decorate each glass with a little truffle juice. Or make it cappuccino style, with a dollop of truffled whipped cream.
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