(tomato soup flavoured with idiazábal smoked cheese)4 tomatoes, peeled and seeded
20 gr idiazábal (sheep) cheese, grated (parmesan may be used as substitute)
20 gr of allioli sauce
2 spoons of balsamic vinegar
2 cloves of garlic, peeled
25 gr of walnuts
25 gr of hazelnuts
parsley
olive oil
salt
Method
Peel the tomatoes, seed and blend them together in a blender with the vinegar and a pinch of salt.
In a mortar, pound the garlic cloves, the parsley and all the nuts. Emulsify with a little of olive oil.
Serve in a cup and decorate with a teaspoon of what you’ve got from the mortar, a teaspoon of allioli and some grated cheese.
