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Tomato consommé with cucumber and watermelon balls

Curtis Stone from Dinner In a Box with Curtis Stone
A deliciously refreshing chilled soup from Curtis Stone, garnished with fragrant herbs, crunchy cucumber and watermelon balls

Tomato consommé with cucumber and watermelon balls

Method

1. Put the tomatoes, cucumber and herbs in a liquidiser, and blend to purée.

2. Pour into a muslin-lined sieve set over a large bowl. Push the purée through the muslin, pressing hard with the back of a wooden spoon. Leave in the fridge for 2-3 hours to chill.

3. Using a melon baller, make some neat balls of cucumber and watermelon.

4. Place a few balls in individual serving bowls, with some tiny sprigs of herbs.

5. Ladle in the tomato consommé, and drizzle with olive oil.

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Serves: 4

Prep: 35 min, plus chilling

Ingredients
12 plum tomatoes, chopped
2 beefsteak tomatoes, chopped
1 Cucumber, peeled, deseeded and chopped
handful of mixed herbs, (chives, basil, chervil and dill)