Day 138: Tomato Cocktail ♥
Not Your Mother's V-8.
Instead, this tomato cocktail is faintly sweet, almost fruity. It's frothy and refreshing. It's slightly puzzling, an enigma of scent and flavor and texture.
If you're working on Five-a-Day in Three-(Meals)-a-Day, this would be lovely at breakfast.
TOMATO COCKTAIL
Hands-on time: 10 minutes
Time to table: 4 hours
Makes 3 cups
2 pounds cherry tomatoes (the tomato man reports they hold the most juice)
1 red pepper (optional)
1 leaf of fresh basil (optional)
Sugar (I used a tablespoon)
Salt (I used 1 teaspoon kosher salt)
Puree all the ingredients in a food processor until very smooth. Here the recipe and I diverged.
The Recipe: Pour the mixture into a sieve lined with cheesecloth and placed over a bowl, then bring the cheesecloth over top. Refrigerate overnight to drain. This will produce a "clear" and "pure and refreshing" sort of "chilled consomme" though "better as an alcohol-free apertif" or "palate cleanser" with a "surprising concentration of tomato flavor" and yielding a scant 2 cups.
My Version: Pour the mixture into a chinois (that I'm told isn't that but I don't yet know what else to call it), press liquid through the tiny holes into a bowl. Refrigerate the 3 cups of watermelon-colored liquid that comes through, saving what's left behind for, um, I'm not sure what yet. I have the sense that the liquid, with 3 tablespoons of corn syrup, would make an absolutely delicious tomato sorbet.
NUTRITION ESTIMATE
Per 1/2 Cup: 44 Cal (9% from Fat, 11% from Protein, 80% from Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 10 g Carb; 2 g Fiber; 11 mg Calcium; 1 mg Iron; 393 mg Sodium; 0 mg Cholesterol, Weight Watchers 0 points
CREDIT WHERE CREDIT'S DUE
French Food at Home by Laura Calder, one of my top few cookbooks for two or three years now
Instead, this tomato cocktail is faintly sweet, almost fruity. It's frothy and refreshing. It's slightly puzzling, an enigma of scent and flavor and texture.
If you're working on Five-a-Day in Three-(Meals)-a-Day, this would be lovely at breakfast.
TOMATO COCKTAIL
Hands-on time: 10 minutes
Time to table: 4 hours
Makes 3 cups
2 pounds cherry tomatoes (the tomato man reports they hold the most juice)
1 red pepper (optional)
1 leaf of fresh basil (optional)
Sugar (I used a tablespoon)
Salt (I used 1 teaspoon kosher salt)
Puree all the ingredients in a food processor until very smooth. Here the recipe and I diverged.
The Recipe: Pour the mixture into a sieve lined with cheesecloth and placed over a bowl, then bring the cheesecloth over top. Refrigerate overnight to drain. This will produce a "clear" and "pure and refreshing" sort of "chilled consomme" though "better as an alcohol-free apertif" or "palate cleanser" with a "surprising concentration of tomato flavor" and yielding a scant 2 cups.
My Version: Pour the mixture into a chinois (that I'm told isn't that but I don't yet know what else to call it), press liquid through the tiny holes into a bowl. Refrigerate the 3 cups of watermelon-colored liquid that comes through, saving what's left behind for, um, I'm not sure what yet. I have the sense that the liquid, with 3 tablespoons of corn syrup, would make an absolutely delicious tomato sorbet.
NUTRITION ESTIMATE
Per 1/2 Cup: 44 Cal (9% from Fat, 11% from Protein, 80% from Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 10 g Carb; 2 g Fiber; 11 mg Calcium; 1 mg Iron; 393 mg Sodium; 0 mg Cholesterol, Weight Watchers 0 points
CREDIT WHERE CREDIT'S DUE
French Food at Home by Laura Calder, one of my top few cookbooks for two or three years now
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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna