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


Anonymous said...

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

Philippe Berthoud said...

Ja genau. Ist das selbe.