Summer Tomato Salad Served With Tomato Consommé And Tapenade
This vibrant dish is a celebration of fresh summer flavors, featuring a refreshing vegetable consommé infused with the essence of ripe tomatoes and cucumbers, complemented by a savory tapenade made with capers, black olives, and aromatic herbs. Serve alongside a colorful salad of assorted vegetables for a truly delightful and light meal that captures the essence of the season.
— Constant Cookbook
Ingredients
- 12 ripe tomatoes
- ¼ cucumber
- splash Worcestershire sauce
- splash red wine vinegar
- salt
- 2 garlic
- handful basil
- 1 garlic
- 4 tbsp capers
- 200g/7oz black olives
- splash sherry vinegar
- extra virgin olive oil
- and freshly ground saltblack pepper
- 5 tomatoes
- 3 asparagus
- 5 radishes
- ½ bulb fennel
- 100g/3½oz broad beans
- small bunch baby basil
Instructions
- For the vegetable consommé, season the tomatoes and cucumbers and with Worcestershire sauce and red wine vinegar.
- Blend all the ingredients together in a food processor.
- Place a sieve lined with a muslin cloth on top of a bowl, then pour in the vegetable consommé mixture.
- Bring the edges of the muslin together, tie with a piece of string and hang over the bowl. Leave for six hours to drain. Reserve the liquid consommé collected in the bowl.
- For the tapenade, blend all of the ingredients in a food processor, adding just enough olive oil until it forms a paste, seasoning to taste with salt and pepper.
- For the salad, slice the tomatoes into different sized pieces.
- Slice the asparagus, radish and fennel and place them in a bowl of cold, iced water to chill. When ready to serve, drain.
- To serve, divide the tomatoes, broad beans and chilled vegetables between four small serving bowls and garnish with the tapenade and baby basil. Pour over the consommé.
Yield
Serves 2-3
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