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White tomato essence soup recipe

A delicate white tomato soup made from tomato essence.
Print Recipe
How to make a delicate white tomato esence soup
Prep Time:6 hours 10 minutes

Ingredients

Tomato Essence

  • 2 kgs of ripe tomatoes - quartered
  • 1/2 of a small fennel bulb sliced
  • 1/2 of a small white onion sliced
  • 1 clove of garlic sliced
  • 2 tsp sugar
  • 2 tsp sea salt
  • 6 drops or so Tabasco
  • 6 drops Worcestershire sauce
  • 1/2 tsp red wine vinegar
  • 1/2 tsp dried tarragon
  • 10 basil leaves torn

Instructions

  • Mix all of the above in a big bowl. Decant it into a food processor and pulse 3 times for about 2 seconds each until the ingredients are very lightly broken up. Do this in batches (I did three).
  • Return the mixture to the bowl, cover with cling film and refrigerate for about 6 hours (I went a bit longer). Place the mix in a double muslin cloth, tie it with a string and suspend it over a bowl overnight. Do not squeeze the cloth; simply allow the liquid to drip out.
  • What you will end up with is a bowl full of slightly golden, clear liquid. This is the essence. A bit of the red from the tomato skin cells seeped through, but it settled at the

Notes

Store any leftover essence or soup in a sealed glass jar in the fridge.
Use within 3 - 4 days. Freeze it if you wish to preserve it for longer.
Servings: 2