📝 About This Recipe
This ethereal chilled soup is the purest expression of summer, capturing the soul of a vine-ripened tomato without the weight of its pulp. Through a gentle gravity-straining process, we extract a shimmering, golden liquid that bursts with umami and a delicate floral acidity. It is a sophisticated, minimalist masterpiece that transforms humble garden ingredients into a luxurious, cooling elixir.
🥗 Ingredients
The Tomato Base
- 5 pounds Heirloom Tomatoes (very ripe, variety of colors for depth)
- 1.5 tablespoons Kosher Salt (crucial for drawing out the moisture)
- 1 piece Shallot (peeled and roughly chopped)
- 1 clove Garlic (smashed)
- 1/2 cup Fresh Basil Leaves (packed)
- 1 piece Celery Stalk (chopped)
Seasoning & Brightness
- 1 teaspoon White Balsamic Vinegar (high quality)
- 1/2 teaspoon Sugar (only if tomatoes are too acidic)
- 1 teaspoon Horseradish (freshly grated, optional for a subtle kick)
For Garnish
- 2 tablespoons Extra Virgin Olive Oil (the best quality finishing oil you have)
- 1 handful Micro-basil or Chive Blossoms (for delicate plating)
- 1/2 cup Cherry Tomatoes (halved or quartered)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Wash the heirloom tomatoes thoroughly and remove any stems. Core them and cut into rough 1-inch chunks.
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2
Place the tomato chunks, shallot, garlic, celery, and basil into a high-powered blender or food processor.
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3
Pulse the mixture 10-15 times. You want a coarse, salsa-like consistency, not a smooth purée. Over-blending will make the water cloudy and difficult to strain.
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4
Transfer the tomato mash to a large non-reactive mixing bowl. Stir in the kosher salt and horseradish. Let this sit at room temperature for 30 minutes to allow the salt to macerate the fruit.
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5
Prepare a large sieve or colander by lining it with four layers of damp cheesecloth or a clean, lint-free flour sack towel. Set the sieve over a deep bowl, ensuring the bottom of the sieve does not touch the bottom of the bowl.
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6
Carefully pour the tomato mixture into the lined sieve. Do not press down on the solids; let gravity do the work to ensure the liquid remains crystal clear.
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7
Gather the corners of the cheesecloth and tie them together with kitchen twine. Hang the bundle from a refrigerator shelf or a long spoon balanced over a deep pitcher.
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8
Place the entire setup in the refrigerator and allow it to drip for at least 12 hours, preferably 24 hours.
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9
After the straining period, you should have a clear, pale yellow or pinkish liquid. Discard the solids (or save them for a rustic pasta sauce).
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10
Taste the tomato water. Stir in the white balsamic vinegar. If it tastes too sharp, add the pinch of sugar. Adjust salt only if absolutely necessary.
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11
Chill your serving bowls in the freezer for 10 minutes before serving to maintain the soup's crisp temperature.
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12
Gently pour the tomato water into the chilled bowls. Garnish with a few halved cherry tomatoes, a drizzle of olive oil, micro-herbs, and a tiny sprinkle of flaky salt.
💡 Chef's Tips
Use the ripest tomatoes possible; if they aren't sweet and fragrant, the water will be dull. Never squeeze the cheesecloth bag, as this forces solids through and turns the water cloudy. Ensure your cheesecloth is damp before adding the tomatoes so the fabric doesn't soak up the precious juice. If the water isn't clear enough, pass it through a coffee filter for a second, ultra-fine strain. Store any leftover tomato water in a glass jar for up to 3 days; it also freezes beautifully in ice cube trays for cocktails.
🍽️ Serving Suggestions
Serve as a sophisticated first course alongside a crisp glass of Dry Rosé or Sauvignon Blanc. Pair with toasted sourdough topped with creamy burrata cheese. Add a few drops of high-quality chili oil for a spicy contrast to the cool liquid. Drop in a few poached shrimp or small lumps of crab meat for a more substantial appetizer. Use it as a base for a 'Clear Bloody Mary' by adding a splash of premium vodka.