Hampton Island heirloom tomato consommé
4 cups (1 l) well-chilled Heirloom Tomato Water (recipe follows)
Fine sea salt and freshly ground black pepper to taste
2 to 3 tsp (10 to 15 ml) minced fresh chives
2 to 3 tsp (10 to 15 ml) fresh tarragon
2 to 3 tsp (10 to 15 ml) fresh chervil
Several peeled, stemmed cherry tomatoes
1. Season tomato water to taste with sea salt and freshly ground black pepper if desired. Add minced fresh chives, tarragon and chervil and stir to combine.
2. Place cherry tomatoes in each of four soup bowls. Divide consommé between bowls (or glasses, as in photo on page 28) and garnish each with a few snips of fresh chives.
Tip To subtly change the flavour of this consommé, add a little lemon or lime zest, or use different combinations of herbs.