Post by Paulinemom on Nov 19, 2006 8:47:10 GMT
A deliciously refreshing chilled soup garnished with fragrant herbs, crunchy cucumber and watermelon balls
Servings: 4
Level of difficulty: Easy
Preparation Time: 35 minutes, plus chilling
Ingredients
12 plum tomatoes, chopped
2 beefsteak tomatoes, chopped
1 Cucumber, peeled, deseeded and chopped
handful of chives, basil, chervil and dill, leaves picked
For the garnish:
1 Cucumber, peeled
1 thick slice of water melon, deseeded
small sprigs of basil, chervil and dill
extra virgin olive oil, for drizzling
Method
1. Put the tomatoes, cucumber and herbs in a liquidiser, and blend to purée.
2. Pour into a muslin-lined sieve set over a large bowl. Push the purée through the muslin, pressing hard with the back of a wooden spoon. Leave in the fridge for 2-3 hours to chill.
3. Using a melon baller, make some neat balls of cucumber and watermelon.
4. Place a few balls in individual serving bowls, with some tiny sprigs of herbs.
5. Ladle in the tomato consommé, and drizzle with olive oil.
Servings: 4
Level of difficulty: Easy
Preparation Time: 35 minutes, plus chilling
Ingredients
12 plum tomatoes, chopped
2 beefsteak tomatoes, chopped
1 Cucumber, peeled, deseeded and chopped
handful of chives, basil, chervil and dill, leaves picked
For the garnish:
1 Cucumber, peeled
1 thick slice of water melon, deseeded
small sprigs of basil, chervil and dill
extra virgin olive oil, for drizzling
Method
1. Put the tomatoes, cucumber and herbs in a liquidiser, and blend to purée.
2. Pour into a muslin-lined sieve set over a large bowl. Push the purée through the muslin, pressing hard with the back of a wooden spoon. Leave in the fridge for 2-3 hours to chill.
3. Using a melon baller, make some neat balls of cucumber and watermelon.
4. Place a few balls in individual serving bowls, with some tiny sprigs of herbs.
5. Ladle in the tomato consommé, and drizzle with olive oil.