Fresh Summer Tomato Juice
SERVES
5
PEOPLE
PREP TIME
MINUTES
COOKING TIME
MINUTES
CUISINE
COURSE
Side
Method
Liquidise the ingredients together, then strain through a nylon sieve. Taste and correct the seasoning.
Best when freshly made and better not kept for more than a few hours. Serve unadorned in tall glasses with a sprig of mint.
Tomato Granita:
Make as above, but add more sugar, it should taste sweeter than you reckon it should – use a tablespoon rather than a teaspoon of sugar because it will lose some of its sweetness during freezing…
We love to serve it with crab mayonnaise or even a few slices of ripe avocado and a leaf or two of fresh basil.
Ingredients
450g peeled, halved, very ripe tomatoes
1 spring onion with a little green leaf or 1 sliced onion 5cm diameter and 5mm thick
3 large basil or mint leaves
2 tsp Forum white wine vinegar
1 tbsp olive oil
110ml cold water
1 level tsp salt
1 tsp sugar
a few grinds of black pepper
Method
Liquidise the ingredients together, then strain through a nylon sieve. Taste and correct the seasoning.
Best when freshly made and better not kept for more than a few hours. Serve unadorned in tall glasses with a sprig of mint.
Tomato Granita:
Make as above, but add more sugar, it should taste sweeter than you reckon it should – use a tablespoon rather than a teaspoon of sugar because it will lose some of its sweetness during freezing…
We love to serve it with crab mayonnaise or even a few slices of ripe avocado and a leaf or two of fresh basil.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.