Name: Clear Tomato Soup with Fresh Vegetable Brunoise
Yield: 6 servings
Ingredients: 5 lb(s) juicy tomatoes such as vine ripened; 1 Tbsp salt; cheesecloth; 1 cucumber, seeded and cut into small dice (known as a brunoise); 2 tomatoes, seeded and cut into small dice; 1 red pepper, seeded and cut into dice; 1 yellow pepper, seeded and cut into dice; 1 Tbsp of finely chopped parsley, chervil or basil

Yields

6 servings

ingredients

Tomato Water

lb(s) juicy tomatoes such as vine ripened

Tbsp salt

cheesecloth

Vegetables

cucumber, seeded and cut into small dice (known as a brunoise)

tomatoes, seeded and cut into small dice

red pepper, seeded and cut into dice

yellow pepper, seeded and cut into dice

Tbsp of finely chopped parsley, chervil or basil

Ingredient Substitution Guide

directions

Step 1

Cut the 5 lbs of tomatoes into quarters and put into the bowl of a food processor. Add salt and puree until smooth.

Step 2

Line a large sieve with a large square of cheesecloth and pour in the tomato puree. Gather the ends of the cheesecloth together and tie with butchers twine to form a sack, being careful not to squeeze the puree.

Step 3

Attach the sack to a long handled wooden spoon and suspend over a deep bowl or stainless steel pot, so that the sack will not touch the water as it drips. Leave to drip for 8-10 hours, or overnight. Chill.

Step 4

The tomato water should be clear. Avoid squeezing the sack of puree as this will result in a cloudy water.

Step 5

Put the cucumber, tomatoes, red and yellow peppers into a bowl and season. Toss together and place some in the bottom of 4 glass soup bowls. Pour the tomato water over the vegetables and garnish with some chopped parsley, basil or chervil.

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Clear Tomato Soup with Fresh Vegetable Brunoise

ingredients

Tomato Water

Vegetables

directions

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