I’m not complaining, but I do have an awful lot of tomatoes to deal with this year. Every day I pick a pile like this, and then have to do something with them fast.
We consume what we can fresh, and the rest I dry, roast, or make into a very thick sauce to freeze. But to-day I decided to use them in a completely different way, by straining only the colourless juice out of them and making a soup. So my contribution to Fiesta Friday this week is this unusual soup – a light broth with a zingy flavour, elegant enough for a dinner party, tasty enough to drink from a tall glass.
I will be co-hosting Fiesta Friday this week, now in its 32nd week. I look forward to meeting everyone and seeing what they bring. Even if you are not participating, I recommend checking out the contributions. Just click on the link above. You are bound to be entertained and inspired. And a big thank you to Angie, our gracious hostess, for making this event the success that it is.
For my recipe, I added some greens and garlic from the garden. As I was hunting for herbs, I had to pass through my healthy patch of lemon baln (melissa officionalis), a member of the mint family. In North America it has escaped cultivation and grows wild. If you have it in your garden, you will have to whack it back regularly or it will take over completely. However, a little is nice to have for its beautiful, lemony aroma. It is considered to have some health benefits for digestive problems and has a calming effect, usually taken in the form of oil extracted from it. As for cooking, I find heat removes the very mild flavour it has, and so it is not very useful. However, as I was using this raw, I hoped it would add a little something to my soup recipe.
To make the soup, I filled the food processor with roughly chopped tomatoes (2 lbs), some chives, lemon balm, basil and a sliver of garlic. I repeated this four times. Then I strained it through a linen cloth, which took about three hours. If you are working in a cool place or have room in the fridge, it would be better to leave it overnight, but I was short of space. My eight pounds of tomatoes et al produced about 4 cups of clear juice. The strained tomatoes I then used as a salsa, so nothing was wasted. Just add a little salt and hot pepper.
This soup could be heated, but since it was a summery day, I left it cold. And I added 1 tablespoon of vodka per cup of soup. This is not necessary – the soup was delicious without it – but the vodka does go well with it. A sprig of lemon balm, and it’s ready to serve.
The flavour of the clear tomato broth is surprisingly strong, and is a pleasant change from the usual pulpiness of the fruit. I think it might be good to make it from frozen tomatoes, where the clear juice separates so much more quickly once thawed. It would be wonderful to enjoy the flavour of fresh, uncooked tomatoes in the middle of winter.