Fresh tomato consomme

Fresh tomato consomme

Ingredients

• 10 medium vine-ripened tomatoes (about 1.8kg), hulled and quartered
• 22.5ml (1 tbsp) coarse salt
• 125ml ( cup) vodka (optional)
• 12 freshly shucked oysters (optional)
• 60ml ( cup) fresh chopped basil
• 1 celery stick, finely chopped
• Olive oil, for drizzling

Method

In a food processor, puree the tomatoes with the salt until smooth.

Line a large sieve set over a tall pot with 4 layers of muslin or cheesecloth and pour the tomato puree into the centre of the cloth. Gather up the sides of the cloth to form a sack and, without squeezing the puree, tie the neck securely with string.

Make a loop of the string and suspend the sack from a wooden spoon across the top of the pot, removing the sieve. Make sure there is space beneath the sack so it does not sit in the drained liquid.

Refrigerate the pot and sack for at least 8 hours.

Pour the drained tomato water into 4 soup bowls, discarding the solids left in the sack. Add 2 ice cubes to each bowl. Divide the vodka between the bowls and top with an oyster.

Garnish with basil and celery and drizzle with olive oil.

Serves 4