Herbed Tomato Juice
This liquified version of gazpacho is so intense that a small cup will suffice for each guest.
Directions
The soup can be prepared through Step 1 and refrigerated overnight. Reheat before proceeding.
- In a food processor, combine the tomatoes, olive oil, red wine vinegar, thyme, tarragon, garlic, sherry vinegar and cayenne and process until smooth. Season lightly with salt and black pepper. Transfer the purée to a bowl and refrigerate for at least 1 hour and up to 1 day.
- Just before serving, strain the tomato juice through a fine sieve, pressing on the tomatoes. Season again with salt and pepper. Whisk until frothy, then pour into small cups and serve.
Pierre and Frédérick Hermé, Food & Wine Magazine
Copyright © American Express Publishing Corporation. All Rights Reserved.
Photo image © Mathew Hranek
THE PERFECT ACCOMPANIMENT TO THIS RECIPE
Jamaica Blue Mountain
Prep Time: 1 1/2 Hours
Serving Size: 10
Ingredients:
- 1 1/2 pounds ripe tomatoes, quartered
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 2 teaspoons thyme leaves
- 2 teaspoons coarsely chopped tarragon
- 1 small garlic clove, minced
- 1 1/2 teaspoons sherry vinegar
- Pinch of cayenne pepper
- Salt and freshly ground black pepper
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