Advertisement
Tomato and pepper consommé with olive oil
- Serves
6
- Difficulty
Easy
By Jun Tanaka
Published 2010
This is one of my favourite appetisers to have on the menu during the summer months. The appetiser is the first dish that a diner tastes, so it’s essential that it whets their appetite and leaves them wanting more. This consommé is absolutely perfect: it’s light, elegant and bursting with flavour.
Ingredients
1 2 ½
Method
- Make the Chilled Tomato and Pepper Soup.
- Place a large colander over a bowl and lay a larger piece of muslin inside the colander. Pour the soup into the muslin, bring up the edges of the cloth to form a parcel and tie with a piece of string. You need to then hang the muslin parcel with the bowl underneath so the juice drops through. Do this somewhere that it wo
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe