Chilled tomato consommé with diced vegetables
- 1 kg tomatoes
- 15 g lemongrass stalks, finely chopped
- 40 g tomato concasse
- 40 g red peppers
- 40 g green peppers
- 40 g yellow peppers
- 10 g spring onions, finely chopped
- A few drops of Tabasco
- A few chervil and tarragon leaves
- Salt and freshly ground black pepper
Wash and quarter the tomatoes and blend in a food processor.
Pour the tomato juice into a pan with the chopped lemongrass and boil for 2 minutes.
Remove from the heat, set aside for 10 minutes, then carefully strain the mixture through a damp cloth.
Season with salt, pepper and Tabasco.
Cover with cling film and chill in the fridge.
Wash, trim and dice the peppers.
Place the diced vegetables, tomato concasse and spring onions in a soup bowl and drizzle the tomato consommé over them.
Garnish with finely chopped tarragon and sprigs of chervil.