This lovely tomato consomme has just the right amount of spice.


  • 2kg/4lb 6oz ripe tomatoes, chopped

  • 2 shallots, roughly chopped

  • ½ tsp Tabasco

  • 1 tbsp Worcestershire sauce

  • 1 small handful basil leaves

  • Sea salt

  • 12 mixed heritage tomatoes, halved or quartered

  • 1 tbsp tiny basil leaves


  • 1.

    Place the chopped tomatoes, shallots, Tabasco, Worcestershire sauce and basil leaves into a food processor and blitz for 8-10 seconds until just broken up but not pureed – a bit like gazpacho. Season then pulse again and check the seasoning once more.

  • 2.

    Line a colander with a large piece of muslin then set the colander over a large bowl. Tip the mixture into the muslin and seal with pegs or string, then place in the fridge and leave to drip through for at least 4 hours or overnight, without pressing or squeezing at all.

  • 3.

    Lift the muslin bag off, don’t discard the contents, you can make a great tomato sauce with it – just add a little olive oil and cook fro 15 minutes. Check the tomato consommé for seasoning, adding extra Worcestershire sauce and Tabasco as desire. Cover and chill in the fridge until ready to serve.

  • 4.

    Ladle into a bowl to serve, then garnish with the pieces of tomato and a scattering of tiny basil leaves.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 181kj
  • Fat Total 1g
  • Saturated Fat 0g
  • Protein 8g
  • Carbohydrate 39g
  • Sugar 25g
  • Sodium 2108mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Tip – you can serve this cold or warm, and if you have any leftover, freeze in ice cube trays to use in a Bloody Mary

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