Even with sophisticated ingredients such as truffle oil, baby fennel and quail's eggs, Jean-Christophe Novelli's chilled soup is stunningly simple
By Jean-Christophe Novelli
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes plus chilling time
  • Effort: easy


For the soup

  • 500 g cherry tomatoes
  • 2 large over-ripe tomatoes, chopped
  • 2 tsp white wine vinegar
  • 2 tbsp truffle oil
  • 100 ml olive oil
  • 2 tsp granulated sugar
  • 1/2 cucumber, chopped
  • 1baby fennel, chopped
  • 2 sticks celery, chopped
  • 1 red pepper, deseeded and quartered
  • freshly ground salt and black pepper

To serve

  • 2 quail's eggs
  • 4 large sprigs chervil
  • 8 chives


1. To make the soup, place all the ingredients in a liquidiser and blend until smooth. Thin the mixture with water if necessary to give a soupy consistency. Season to taste.

2. Pour the soup through a fine sieve into a large bowl and chill for at least 2 hours.

3. Meanwhile, bring a small pan of water to the boil. Carefully lower the quail's eggs into it and cook for 1 minute only. Drain and cool the eggs in a bowl of ice-cold water. When almost ready to serve, peel and halve the eggs.

4. Divide the soup among serving bowls and garnish each one with half an egg, a sprig of chervil and 2 chives.

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