Recipe courtesy of Lynn Crawford
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Tomato Consomme
Total:
2 hr 20 min
Prep:
20 min
Inactive:
2 hr
Yield:
4 to 6 servings
Level:
Easy
Total:
2 hr 20 min
Prep:
20 min
Inactive:
2 hr
Yield:
4 to 6 servings
Level:
Easy

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.

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