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Rod MacPhail Jul 13, 2011 07:10 pm
I had the great pleasure of dining at Gary Rhodes restaurant in London last month when I first tasted the white tomato soup. I thought it was a wonderful dish, beautifully executed and very flavoursome.
Not thinking about the web I tried to make the soup myself – and with some success. Mine has a slightly different flavour since the tomatoes are cooked and therefore the flavour is somewhat different.
My recipe is to select three) ripe tomatoes, large ones, per person (this makes a bowl of soup rather than a cross between a starter and an amuse bouche) I chop them up roughly and put them in a saucepan of water just enough water to cover the tomatoes. I then simmer them for about 20 min to half an hour and drain the liquid through a sieve and then through a muslin cloth.
The flavour is fairly good at this point but I then reduce the amount by 2/3 to get a really strongly flavoured reduction. Clearly there was cream in the soup at the restaurant and so I added 250 mL cream but found it was a little bit too rich and now I use a 50% milk and 50% cream to make the final product, adding salt and pepper to taste (remember to use white pepper or it will spoil the colour)
having found this recipe on the web I'm now keen to try it with fresh tomato juice rather than the cooked version that I have been producing.