Tomato Consommé

August 22, 2010

Life itself is a quotation.
~Jorge Luis Borges

The heirloom tomato season remains at full bore. So, gormandize thyself. To subtly alter this lush soup, lightly sprinkle with citrus zest or vary the herb mixes.


8 large, ripe heirloom tomatoes, cored, seeded, diced and roughly chopped
1/2 fresh shallot, peeled and minced
1 plump fresh garlic clove, peeled and minced
1/2 C basil leaves, roughly chopped
1/2 T champagne wine vinegar
Sea salt and freshly ground black pepper

1 C red and yellow heirloom cherry tomatoes, halved
Sea salt and freshly ground black pepper
4 T extra virgin olive oil
Fresh tarragon leaves

Place the tomatoes, shallot, garlic, basil leaves, pepper and sea salt into a blender or food processor fitted with the metal blade and pulse until smooth. Pour the mixture into a strainer lined with double layered cheesecloth perched over a large bowl and then tie the bundle closed. Suspend the purée over the bowl and let sit in the refrigerator until completely drained and chilled overnight.

Season the cherry tomatoes with salt and black pepper and divide the tomatoes between 4 shallow bowls. Drizzle the olive oil over the cherry tomatoes and garnish with tarragon. Pour the chilled tomato consommé over and serve immediately.

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