Mar 6, 2011

Clear Tomato Bouillon with Basil Oil




For the Bouillon:
  • 8 ripe Tomatoes
  • 2 Table spoons Rosemary chopped
  • 2 TS Thyme
  • 1.5 TS coarse Salt
  • 2 Tea spoons black pepper corns
  • 2 Table spoons white wine vinegar
  • 1 TS sugar
  • pce. of cloth and some string to drain
  1. Wash and chop the tomatoes roughly and combine with all the other ingredients in a large bowl
  2. Mix with a blender
  3. Fill the ingredients in the cloth or kitchen towel, tie together and hang over a bowl in fridge over night
  4. Collect the clear top of the soup and keep in fridge - re season if needed
For the basiloil:
  • 1 bunch of fresh basil leaves
  • 2 dl of a neutral oil (vegetable- or peanut oil)
  1. Blanch the basil for 10 to 15 seconds
  2. Cool in ice water
  3. Dry the basil leaves with kitchen paper
  4. With a blender mix the oil with the basil until very smooth, let stand for 6 hours, stir occasionally
  5. Drain the oil in a coffee filter so you get a nice, clear green oil
  6. Serve with the chilled tomato bouillon

2 comments:

kochschlampe.com said...

Wird die klare Tomatenbouillon nicht auch für weiße BLoody Marys benutzt? Mir ist irgendwie so...

Philippekocht said...

Ja genau. Ist das selbe.