Name: Velouté froid de tomates au basilic
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 90
Cuisine: French
Ingredients: 9000 g tomates mûres (type grappe ou Roma); 900 g concombre; 900 g poivron rouge; 900 g d’oignon doux; 450 g céleri branche; 225 g d’huile d’olive extra vierge; 90 g vinaigre de Xérès; 45 g sucre en poudre; 45 g sel fin; 9 g poivre noir moulu; 180 g basilic frais (feuilles uniquement); 450 g pain de mie sans croûte; 225 g crème liquide légère (facultatif, pour le service); 450 g glaçons; Eau filtrée (si besoin pour ajuster la texture)

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