Try this Chilled Clear Tomato Juice with Basil And Summer Vegetabl recipe, or contribute your own.

Still searching for what to cook ?

Name: Chilled Clear Tomato Juice with Basil And Summer Vegetabl
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1 1/4 kg Over ripe tomatoes;; 50 g Chopped basil; (2oz); 115 g Chopped chervil; (4oz); 3 Sprigs thyme; 1 bn Flat leaf parsley; 1 Shallot; finely chopped; 125 ml White wine; Salt; 1 pn Sugar; More chopped chervil; basil; ; to garnish

Find the most delicious recipes here

INGREDIENTS

1 1/4 kg Over ripe tomatoes;
50 g Chopped basil; (2oz)
115 g Chopped chervil; (4oz)
3 Sprigs thyme
1 bn Flat leaf parsley
1 Shallot; finely chopped
125 ml White wine
Salt
1 pn Sugar
More chopped chervil; basil
; to garnish

Servings

INSTRUCTIONS

MMMMM----------------FOR SUMMER VEGETABLE GARNISH--------------------- 50 g Tomato; (2oz) 50 g Carrots; (2oz) 50 g Courgette; (2oz) 50 g Peeled broad beans; (2oz) 50 g Shelled peas; (2oz) De?stalk the over ripe tomatoes and place them in a large pot or bowl. Add the chopped herbs, shallots and white wine. Season. With your hands, squeeze the tomatoes until they are all crushed. Place a piece of muslin in a large bowl and tip the tomato mixture 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 chill again until quite cold. Prepare the vegetable garnish: Briefly blanch the tomato, refresh in iced water, then remove the skin. Halve, de?seed and dice the flesh. Cook the other vegetables in separate pans of boiling water until 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 a pinch of sugar. Serve a small amount of the strained jucei in a consomm? cup, garnished with the chopped tomatoes, cooked diced vegetables and herbs.

NOTES

Alert editor

Chilled Clear Tomato Juice with Basil And Summer Vegetabl

1 1/4 kg Over ripe tomatoes;
50 g Chopped basil; (2oz)
115 g Chopped chervil; (4oz)
3 Sprigs thyme
1 bn Flat leaf parsley
1 Shallot; finely chopped
125 ml White wine
 Salt
1 pn Sugar
 More chopped chervil; basil
 ; to garnish

MMMMM----------------FOR SUMMER VEGETABLE GARNISH---------------------     50 g  Tomato; (2oz)     50 g  Carrots; (2oz)     50 g  Courgette; (2oz)     50 g  Peeled broad beans; (2oz)     50 g  Shelled peas; (2oz)   De?stalk the over ripe tomatoes and place them in a large pot or  bowl. Add the chopped herbs, shallots and white wine. Season.    With your hands, squeeze the tomatoes until they are all crushed.  Place a piece of muslin in a large bowl and tip the tomato mixture  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 chill again until quite cold.    Prepare the vegetable garnish: Briefly blanch the tomato, refresh in  iced water, then remove the skin. Halve, de?seed and dice the flesh.  Cook the other vegetables in separate pans of boiling water until  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 a pinch of sugar.    Serve a small amount of the strained jucei in a consomm? cup,  garnished with the chopped tomatoes, cooked diced vegetables and  herbs.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1474g)
Recipe Makes: 1 servings

Calories: 91
Calories from Fat: 1 (1%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 7.5mg		0 %
Potassium 97.4mg		3 %
Total Carbohydrate 17.3g		5 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 16.5g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 91

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe