Chilled Roasted Tomato Soup with Basil Crème Fraîche and Parmesan Tuile

Plating

1. Prepare a shrimp cocktail chiller or a chilled 12-fl oz (360-mL) soup cup set into a larger cup of crushed ice.
2. Ladle the soup into the top cup.
3. Break the tuile into thirds and float the pieces in the center of the soup’s surface.
4. Spoon the crème fraîche on the tuile pieces.</