Tomato And Violet Soup With Vegetable Stalks, Mollusks And Prawns

Tomato And Violet Soup With Vegetable Stalks, Mollusks And Prawns
Chef: Koldo Rodero
Country: España
City: 31002 Pamplona (Navarra)
Address: C/Emilio Arrieta, 3

This is probably the most important dish that Koldo Rodero, a talented chef who tries to reach sensorial and artistic heights with each recipe, has created in the past few years. We do not know if it will keep its place on the menu; we doubt it very seriously, because it has natural and well-known flavors that are extraordinarily avant-garde. Immaculate ones, like the tomato soup. Delicious ones, like the oyster, cockles and prawn. Easily recognizable ones, like the orange juice vinaigrette and the pearls of the same fruit. Historic ones, like the sweet combination of tarragon and shellfish. There are also strong sensations, such as the violet perfume that impregnates and even accents the liquefied tomato and sage; the raw sensation produced by the prawns; the hard, live, crunchy, pure, fully stalk-like texture of the vegetables, which are also eaten raw in salad with a cut and treatment inspired in cardoon.
Intensity of sea and garden, garden and sea. Lightness, freshness, complexity, counterpoints, aesthetics… It has it all, expressed harmoniously in a language bursting with delicacy, sensibility and future.

The Recipe

For the soup

  • ½ kg ripe tomatoes
  • 3 sage leaves
  • 1 gelatin sheet
  • 1 mg violet perfume
  • salt, sugar


Liquefy the tomato and the sage.
Add the previously soaked gelatin sheet, heating a portion of the tomato soup.
Mix in the violet perfume and add salt and sugar to taste.


For the orange vinaigrette

  • 4 juice oranges
  • 1 dl Arbequina olive oil
  • 10 orange pearls from spherification (using alginates)


Juice the oranges. Reduce by ¾ over heat. Allow to cool and emulsify with the Arbequina olive oil.

For the vegetables

  • 1 turnip stalk
  • 1 red chard stalk
  • 1 broccoli stalk
  • 2 asparagus, finely sliced


Make flowers by using a peeler and rotating the stalks over it. Cool in ice water so that they curl.


  • 8 prawns
  • 4 oysters
  • 8 fresh cockles
  • 1 fresh tarragon leaf, finely chopped
  • Maldon sea salt


Peel the prawns, de-vein and cover them for 2 minutes in sea salt. Discard the excess salt and place in olive oil.
Open the cockles with a little vermouth.
Open the oyters.



In a soup dish, arrange the chard, broccoli, turnip and asparagus flowers interspersed with the prawns, oysters and cockles.
Season with the orange vinaigrette and Maldon salt, as well as the spherified orange pearls.
Sprinkle with the finely chopped tarragon.
Serve the tomato soup separately.