Tomato Consommé With Heritage Tomatoes And Basil



Roughly chop the tomatoes for the soup and add them to a food processor along with all the other soup ingredients. Pulse together until you have a coarse paste.


Line a sieve or colander with the muslin and scrape the tomato mixture into this to drain. Place the colander and its contents over a large bowl to catch the strained consommé. Place the bowl and colander in the fridge overnight whilst the soup drips into the bowl.


When ready to serve, whizz the basil with the olive oil, garlic and a pinch of sea salt in a blender until smooth and bright green.


Pour the stained consommé into chilled bowls and decorate with the tomatoes, basil oil and herbs or flowers. Serve immediately.


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