I have been working on perfecting a tomato soup recipe for the past month or so and I've reached the point where the soup itself is to my liking.
I am now trying to figure out the garnish and so far I've decided on a dollop of creme fraiche and a few drops of basil infused oil.
Presentation wise, the red, white and green looks fantastic, but the one element I'm missing is texture. You see, the soup is very smooth as are the creme fraiche and oil, so I'm looking to add some contrasting texture. I am at a loss of what would pair well with tomatoes. Does anyone have any suggestions to add some "crunch" to my soup?