Tomato consommé with cucumber and watermelon balls

By: Curtis Stone From: Dinner In a Box with Curtis Stone

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Prep time:
35 mins, plus chilling
Cook time:
Serves:
4

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

Ingredients

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

For the garnish:

  • 1 Cucumber, peeled
  • 1 thick slice of watermelon, deseeded
  • sprig herbs, (basil, chervil and dill)
  • extra virgin Olive oil, for drizzling
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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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