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Chilled Tomato Bouillon with Tomato & Vodka Granite*

Serves 6

6 large vine-ripened tomatoes, roughly chopped
1/2 medium carrot, chopped
1/2 red onion, peeled, chopped
1 celery stalk, chopped
1 small garlic clove
2 T sherry vinegar
6 drops Tabasco sauce
Pepper to taste
1 oz Absolut Peppar Vodka
2 T chopped fresh basil
2 large tomatoes, peeled and julienned
6 basil tops (not stems)

Place the chopped tomatoes in a colander over a bowl or pan and let stand for 3 hours at room temperature. Reserve 1/2 C of the tomato water that collects in the bowl.

To make the bouillon, roughly cut up tomatoes, carrot, onion, and celery. Put vegetables and garlic through a vegetable juicer. Strain through a chinois. Add the reserved tomato water, sherry vinegar, Tabasco, and pepper to taste.

Refrigerate for 3 hours.

To make the granite, mix 1 C of the tomato bouillon with vodka and 2 T chopped basil. Pour into a shallow 10 x 12-inch pan and freeze. Scrape with a fork about every 20 minutes. Repeat until frozen, about 1 hour.

To serve, divide the granite and julienned tomatoes among six chilled bowls. Ladle 6 ounces of chilled bouillon into each bowl. Garnish with basil tops. Serve immediately.


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