by gingerroot
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A&M's Testing Notes:
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Expand2 cups water Ask a question about this ingredient
1/3 cup cane sugar Ask a question about this ingredient
1 tablespoon sea salt Ask a question about this ingredient
2 garlic cloves, smashed with the flat end of a large knife Ask a question about this ingredient
1/2 teaspoon crushed red pepper flakes Ask a question about this ingredient
3 Lillian's Yellow Heirloom tomatoes, cored, cut into wedges and chopped Ask a question about this ingredient
1 Apricot Heirloom tomato, cored, cut into wedges and chopped Ask a question about this ingredient
1/4 cup Meyer lemon juice Ask a question about this ingredient
1 cup cilantro leaves, packed, plus stems torn into thirds (I have found that there is so much flavor in the stems that I often include them, after thoroughly washing) Ask a question about this ingredient
1/4 cup fruity extra-virgin olive oil Ask a question about this ingredient
Squeezed juice from one Meyer lemon wedge Ask a question about this ingredient
Sea salt to taste Ask a question about this ingredient
Bring water, sugar and salt to a boil in a small saucepan. Place garlic and crushed red pepper in a bowl or 2-cup pyrex measure; add hot syrup. Allow mixture to steep until cool, about 30 minutes. Strain through a sieve into another glass container, removing the chili flakes but leaving the garlic. (I just put the garlic back into the mixture). Refrigerate until cold, at least three hours or overnight.
Ask a question about this stepMake cilantro coulis by combining cilantro leaves and stems and lemon juice in blender. With the machine on, drizzle in olive oil. Puree until thoroughly combined. Season to taste with sea salt. Transfer to a small jar with a lid and place in refrigerator until ready to use.
Ask a question about this stepWhen ready to make the soup, strain the garlic out of the liquid mixture. Mix chopped tomatoes, syrup and lemon juice in a blender; puree until combined. Strain tomato mixture through a sieve into a clean glass container, pressing on the solids for maximum flavor. Cover container with plastic wrap, discarding seeds and skin. Refrigerate for at least two hours. Stir gently before serving, and after ladling into serving glass (or bowl) drizzle with cilantro coulis (using a fork or chopstick to gently mix coulis into sorbet) and/or heavy cream. Enjoy!
Ask a question about this stepIsn't it great the way our editors find these recipes that somehow get overlooked all week on that long list?
Thanks for your kind words, Sagegreen! The editors certainly have a tough job - there are always so many fabulous, interesting and delicious looking recipes each week. I am always honored to make EP candidate list!
Stephanie is the Head Recipe Tester of Food52.
I am so glad this is at least an ep candidate! This looks really neat.