This savoury chilled tomato soup is served with poached langoustine tails and strips of pickled ginger.
Boil together the white wine vinegar and caster sugar until reduced and syrupy.
Blanche the tomatoes in boiling water for 10 seconds. Refresh them in cold water. Cut each tomato into four pieces and remove and discard the seeds.
Put the tomato flesh and all the other ingredients into a liquidiser and whizz them for about five minutes or until completely smooth.
Put out a large piece of muslin cloth and fold it into two ie. Double thickness. Lay the muslin cloth over a sieve on a pan and pour in the tomato mix. Carefully tie the muslin bag up and allow the water to slowly drip through, gently squeezing. Refrigerate.
Serve the tomato water in frozen soup bowls and garnish each bowl with two langoustine tails and thin strips of pickled ginger.
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