Clear Chilled Tomato Juice with Basil and Summer Vegetables

Name: Clear Chilled Tomato Juice with Basil and Summer Vegetables
Yield: Makes About 3.5 Litres / 6 Pints
Cuisine: United Kingdom
Ingredients: 50 g / 2 oz shelled peas; 50 g / 2 oz peeled broad beans; 125 ml / 4 fl oz white wine; salt and freshly ground white pepper; pinch of sugar (optional); more chopped chervil, basil or tarragon, to garnish; 1.25 kg / 2½ lb over-ripe tomatoes; 50 g / 2 oz carrot; 50 g / 2 oz tomato; 50 g / 2 oz courgette; 50 g / 2 oz celeriac; 115 g / 4 oz chervil, chopped; 3 sprigs of thyme, chopped; bunch of flat-leaved parsley, chopped; 50 g / 2 oz basil, chopped; 1 shallot, finely chopped

Preparation info

Makes About
3.5 Litres

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

1.25 kg / 2½ lb over-ripe tomatoes
50 g / 2

Europe
United Kingdom
Main course
Summer
Vegan
England
Gluten-free

Method

Destalk 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 thi