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Tomato Consomme
Recipe courtesy Chef Lynn Crawford, 2009
- Total Time:
- 2 hr 20 min
- Prep:
- 20 min |
- Inactive Prep:
- 2 hr |
- Cook:
- --
- Level:
- Easy
- Yield:
- 4 to 6 servings
Ingredients
- 4 pounds tomatoes, roughly chopped
- 1/2 cup fresh mint leaves
- 2 cloves garlic, roughly chopped
- 1 stalk lemongrass, roughly chopped
- 2 scallions, 1 roughly chopped and 1 thinly sliced
- 1/4 jalapeno pepper, seeded and roughly chopped
- Sea salt
- Freshly ground black pepper
- 1/2 pint grape tomatoes, halved
Directions
Place the tomatoes, mint, garlic, lemongrass, chopped scallion and jalapeno in a blender and pulse until still chunky but releasing liquid.
Line a fine sieve with a double layer of cheesecloth over a large container. Pour the tomato mixture into the sieve and let drain for 2 to 3 hours, or refrigerate overnight.
Season the strained liquid with salt and pepper. Pour into shooter glasses, garnish with the grape tomatoes and sliced scallions.
© Recipe courtesy Chef Lynn Crawford, 2009