| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Food networ, Food7 |
1 |
servings |
INGREDIENTS
| 1 1/4 |
kg |
Over ripe tomatoes; (23/4lbs) |
| 50 |
g |
Chopped basil; (2oz) |
| 115 |
g |
Chopped chervil; (4oz) |
| 3 |
|
Sprigs thyme |
| 1 |
bn |
Flat leaf parsley |
| 1 |
|
Shallot; finely chopped |
| 125 |
ml |
White wine |
|
|
Salt and freshly ground white pepper |
| 1 |
pn |
Sugar |
|
|
More chopped chervil; basil or tarragon |
|
|
; to garnish |
| 50 |
g |
Tomato; (2oz) |
| 50 |
g |
Carrots; (2oz) |
| 50 |
g |
Courgette; (2oz) |
| 50 |
g |
Peeled broad beans; (2oz) |
| 50 |
g |
Shelled peas; (2oz) |
INSTRUCTIONS
FOR SUMMER VEGETABLE GARNISH
De.stalk the over ripe tomatoes and place them in a large pot or
bowl. Add the chopped herbs, shallots and white wine. Season.
With your hands, squeeze the tomatoes until they are all crushed.
Place a piece of muslin in a large bowl and tip the tomato mixture
into this, then tie up the muslin into a bag. Sit in a colander set
over a bowl in the fridge overnight.
Next day, strain the resulting juice and chill again until quite cold.
Prepare the vegetable garnish: Briefly blanch the tomato, refresh in
iced water, then remove the skin. Halve, de.seed and dice the flesh.
Cook the other vegetables in separate pans of boiling water until
just tender, then refresh in iced water. Drain and pat dry . Dice the
courgette, carrot and celeriac.
Adjust the seasoning of the tomato juice, if it tastes a little
sharp, add a pinch of sugar.
Serve a small amount of the strained jucei in a consomm. cup,
garnished with the chopped tomatoes, cooked diced vegetables and
herbs.
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