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Chilled Tomato Consommé

To subtly change the flavor of this consommé, Paul Bertolli sometimes adds lemon or lime zest, or uses different combinations of herbs. From: Saveur SERVES 4

4 cups well-chilled Tomato Water (see below)
Fine sea salt
2-3 tsp. minced fresh chives
2-3 tsp. tarragon
2-3 tsp. chervil
Several peeled, stemmed cherry tomatoes

Season tomato water to taste with sea salt. Add minced fresh chives, tarragon, and chervil.

Place cherry tomatoes in each of four soup bowls. Divide consommé between bowls and garnish each with a few snips of fresh chive.

Tomato Water

This light, clean flavored liquid is perfect for tomato consomme, tomato parfaits or even blended with vodka for a refreshing cocktail. MAKES ABOUT 6 CUPS

5 lbs. very ripe quartered, cored tomatoes
Water

Working in batches, put 5 lbs. very ripe quartered, cored tomatoes into bowl of a standing mixer fitted with a paddle. Mix on low speed until tomatoes break down and release juices (or mash in a large bowl with a potato masher).

Rinse two clean, large, thin cotton kitchen towels in hot water. Spread one towel over a large glass beaker or nonreactive bowl and ladle half the mashed tomatoes onto towel. Gather opposite ends of towel and tie securely to make a sack. Hang sack from a yardstick or broom handle suspended above beaker or bowl.

Repeat with other towel and remaining tomatoes. Sacks will drip clear tomato water for about 4 hours; if red liquid begins to appear, discontinue dripping. (Do not squeeze cloths, or water will cloud.) Transfer tomato water to a nonreactive container, cover, and refrigerate until ready to use. Discard solids.