Directions for: Clear Tomato Soup with Fresh Vegetable Brunoise
Ingredients
Tomato Water5 lb(s) juicy tomatoes such as vine ripened
1 Tbsp salt
cheesecloth
Vegetables1 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
Directions
Tomato Water1. Cut the 5 lbs of tomatoes into quarters and put into the bowl of a food processor. Add salt and puree until smooth.
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.
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.
4. The tomato water should be clear. Avoid squeezing the sack of puree as this will result in a cloudy water.
Vegetables1. 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.
See more: No-Cook, Tomatoes, Dinner, Lunch, Vegetarian, Vegetables, Soup, Vegan, Winter