4 as a Amuse Bouche
I have made this as an appetizer many times and it never fails to surprise your guests. The consomme is clear and looks just like water so they are dumfounded upon tasting to be blasted by basil and tomato followed by the shrimp. - thirschfeld —thirschfeld
Test Kitchen Notes
This recipe fits right into the new food category of Dishes of the Senses. An amuse bouche that looks like a 'dirty martini' but bursts in your mouth to release an explosion of tomatoes, basil and salt. Not what you would expect but happy to have had the experience. A great way to start a meal and the table conversation. Could not have been easier to prepare. - MarvelousMaxie —The Editors
heirloom tomatoes, yellow, cherry whatever you have on hand
white wine vinegar
shrimp, poached in your favorite way
cilantro leaves for garnish
Place the tomatoes, basil, salt, pepper and vinegar into a food processor and blend. Let it sit for an hour.
Place a wet, clean, and free of smelly wash soap dish towel in a colander set over a bowl. Place the puree into the towel, cover it with plastic wrap and then put the whole contraption into the fridge. Let it sit overnight or longer.
All you are going to use is the water left in the bowl so carefully remove the pulp towel and discard the pulp.
To serve fill four apertif glasses with equal amounts of chilled tomato consomme, hang a shrimp on the rim, garnish the consomme with a leaf of cilantro and serve.
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