more chopped chervil, basil or tarragon, to garnish
For the Summer Vegetable Garnish
50g / 2oztomato
50g / 2ozcarrot
50g / 2ozcourgette
50g / 2ozceleriac
50g / 2oz peeled broad beans
50g / 2ozshelled peas
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 apiece of muslin in a large bowl and tip the tomato mixture into this, then tie up the muslin into a bag. If you have a sufficiently cold room, hang this overnight with a large container underneath to catch the juices; otherwise sit it in a colander set over a bowl in the fridge.
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, deseed and dice the flesh. Cook the other vegetables in separate pans of boiling salted 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 alittle sharp, add apinch of sugar. Serve a small amount of the strained juice in a consommé cup, garnished with the chopped tomatoes, cooked diced vegetables and herbs.