by thirschfeld
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A&M's Testing Notes:
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Expand2 pounds heirloom tomatoes, yellow, cherry whatever you have on hand Ask a question about this ingredient
1 cup basil leaves Ask a question about this ingredient
1 tablespoon kosher salt Ask a question about this ingredient
1 teaspoon whole peppercorns Ask a question about this ingredient
1/4 cup white wine vinegar Ask a question about this ingredient
4 shrimp, poached in your favorite way Ask a question about this ingredient
cilantro leaves for garnish Ask a question about this ingredient
Place the tomatoes, basil, salt, pepper and vinegar into a food processor and blend. Let it sit for an hour.
Ask a question about this stepPlace a wet, clean, and free of smelly wash soap dish towel in a colander set over a bowl. Place the puree into the towel, cover it with plastic wrap and then put the whole contraption into the fridge. Let it sit overnight or longer.
Ask a question about this stepAll you are going to use is the water left in the bowl so carefully remove the pulp towel and discard the pulp.
Ask a question about this stepTo serve fill four apertif glasses with equal amounts of chilled tomato consomme, hang a shrimp on the rim, garnish the consomme with a leaf of cilantro and serve.
Ask a question about this stepThanks again kpcetal. I am glad you found this and so glad you like it. It is a summer favorite around our house.
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
This is unbelievably good, and easy to make! The very best bite is when you get a bit of shrimp, a bit of cilantro and some of the consomme. Divine.