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Chilled heirloom tomato consommé

Serves 4 Servings
Serves 4 Servings


  • 8 large red local heirloom tomatoes, cored and diced
  • 1 teaspoon minced shallot
  • 1/4 teaspoon minced garlic
  • 1/4 cup torn basil leaves
  • 1 tablespoon cracked black pepper
  • 1/2 pint local heirloom cherry tomatoes, cut in half
  • 4 tablespoon extra virgin olive oil
  • 2 tablespoon small basil leaves
  • 1/2 cup small croutons


Baking Directions:

Place the tomatoes, shallot, garlic, torn basil leaves, cracked pepper and a large pinch of sea salt into a blender container and pulse until the mixture becomes smooth.

Place a strainer lined with cheesecloth over a bowl and pour the soup into the cheesecloth and tie the bundle closed.

Suspend the puree over the bowl and let sit until completely drained.

The tomato water can be drained overnight in the refrigerator.

Season the cherry tomatoes with salt and black pepper and divide the tomatoes between the 4 bowls.

Drizzle the olive oil over the cherry tomatoes and garnish with basil leaves and croutons.

Pour the chilled tomato consommé over the garnish and serve immediately.