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: Northern Europe
Ingredients: 115 g / 4 oz chervil, chopped; 50 g / 2 oz basil, chopped; 1.25 kg / 2½ lb over-ripe tomatoes; pinch of sugar (optional); more chopped chervil, basil or tarragon, to garnish; salt and freshly ground white pepper; salt and freshly ground white pepper; 1 shallot, finely chopped; 125 ml / 4 fl oz white wine; 3 sprigs of thyme, chopped; bunch of flat-leaved parsley, chopped; 50 g / 2 oz peeled broad beans; 50 g / 2 oz shelled peas; 50 g / 2 oz courgette; 50 g / 2 oz celeriac; 50 g / 2 oz tomato; 50 g / 2 oz carrot; more chopped chervil, basil or tarragon, to garnish; more chopped chervil, basil or tarragon, to garnish

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
Vegan
Gluten-free
England
Summer

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