COOKBOOK
SCOTT SOULE'S HEIRLOOM TOMATO CONSOMME

Executive Chef Scott Soule's from Mayfield Bakery & Cafe demonstrated the recipe for Heirloom Tomato Consomme - a perfect accompaniment to any summer meal.

HEIRLOOM TOMATO CONSOMME
Serves 8-12 of your favorite people

  • 6 pounds of a variety of ripe heirloom tomatoes
  • Salt & pepper to taste
  • 1/2 bunch fresh basil leaves

Using a food processor or food mill, puree tomatoes. Be sure to use fresh, ripe tomatoes that would give out plenty of juice.

Strain puree to remove chunks. To strain, line a pot with two layers of cheese cloth and pour the tomatoes into it. Tie up the cheese cloth on one side, hang it over a pot, and let strain for several hours - can be combined with the refrigeration time.

Chill in the refrigerator for at least 4 hours.

To serve: pour into a bowl or glass, and garnish with bite-size pieces of heirloom tomato, fresh torn basil, and a drizzle of extra virgin olive oil (for extra punch, use basil-infused oil).

Enjoy!