Tomato and pepper consommé with olive oil

Name: Tomato and pepper consommé with olive oil
Yield: Serves 6
Ingredients: ¼ bunch fresh basil, finely sliced; 6 black olives, de-stoned; ½ cucumber; 2 plum tomatoes; 1 Chilled Tomato and Pepper Soup recipe; a drizzle of extra virgin olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

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 Chilled Tomato and Pepper Soup recipe
2 plum tomatoes
½ cucumber

Fish course
Starter
Pescatarian
Sensational
Summer
Soup

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