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Ingredientes
- 1 1/4 kg Over ripe tomatoes, (23/4lbs)
- 50 gm Minced basil, (2oz)
- 115 gm Minced chervil, (4oz)
- 3 sprg thyme
- 1 bn Flat leaf parsley
- 1 x Shallot, finely minced
- 125 ml White wine Salt and freshly grnd white pepper
- 1 pch Sugar More minced chervil, basil or possibly tarragon to garnish
- 50 gm Tomato, (2oz)
- 50 gm Carrots, (2oz)
- 50 gm Courgette, (2oz)
- 50 gm Peeled broad beans, (2oz)
- 50 gm Shelled peas, (2oz)
Direcciones
- Deustalk the over ripe tomatoes and place them in a large pot or possibly bowl. Add in the minced herbs, shallots and white wine. Season.
- With your hands, squeeze the tomatoes till they are all crushed.
- Place a piece of muslin in a large bowl and tip the tomato mix 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 refrigerateagain till quite cool.
- Prepare the vegetable garnish: Briefly blanch the tomato, refresh in iced water, then remove the skin. Halve, deuseed and dice the flesh.
- Cook the other vegetables in separate pans of boiling water till 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 in a healthy pinch of sugar.
- Serve a small amount of the strained jucei in a consomme c., garnished with the minced tomatoes, cooked diced vegetables and herbs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 363g | |
| Calories 527 | |
| Calories from Fat 54 | 10% |
| Total Fat 6.42g | 8% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 147mg | 6% |
| Potassium 6569mg | 188% |
| Total Carbs 103.13g | 28% |
| Dietary Fiber 32.3g | 108% |
| Sugars 9.35g | 6% |
| Protein 43.93g | 70% |
