Chilled tomato consommé with diced vegetables
Ingredients
- 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
Instructions
1
Wash and quarter the tomatoes and blend in a food processor.
2
Pour the tomato juice into a pan with the chopped lemongrass and boil for 2 minutes.
3
Remove from the heat, set aside for 10 minutes, then carefully strain the mixture through a damp cloth.
4
Season with salt, pepper and Tabasco.
5
Cover with cling film and chill in the fridge.
6
Wash, trim and dice the peppers.
7
Place the diced vegetables, tomato concasse and spring onions in a soup bowl and drizzle the tomato consommé over them.
8
Garnish with finely chopped tarragon and sprigs of chervil.
