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.
Brette is the Editorial Assistant of Food52.
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.