By Michka Chel - Koken op een eiland van klei
Clear tomato broth with Tomasu
:quality(85))
:quality(10):blur(10,10))
Ingredients
- 1.5 kg plum tomatoes
- A handful of plum tomatoes
- 1 red pepper
- ½ bulb of garlic
- 2 apples
- 500ml water
- Tomasu Soy Sauce to taste
- Pepper and salt to taste
- Olive oil to taste
Preparation
Preheat the oven to 185 degrees fan or top and bottom heat.
Cut the plum tomatoes in half and place them on an oven dish together with the sliced pepper and garlic. Add salt and pepper.
Roast the tomatoes in the oven for about 30 minutes. Remove the dish from the oven and put the tomatoes and the liquid in a pan.
Puree the tomatoes with a hand blender and add 500 ml of water. Place a tea towel or passing cloth in a sieve with a large bowl underneath. Pour the pureed tomatoes into this cloth. Let it hang out for a few hours.
The liquid that you have left is a clear tomato broth for the Hoeksche gazpacho. The pulp that you have left is the tomato passata that you use for homemade barbecue sauce, for example. Season the clear broth with salt and pepper.
Peel and cut the apple into super thin slices or small cubes and place these in a deep plate.
Then pour some of the clear tomato broth over the apple and finish the gazpacho with fresh cherry tomatoes and finish it off with fresh herbs such as oregano, mint or clover sorrel.
Garnish to taste with Tomasu Soy Sauce. Drizzle some olive oil over the cold gazpacho and add some salt and pepper if desired.
Photography - Harm van den Broek - HAL158