Lily’S Yellow Heirloom Tomato In A Glass Recipe

Name: Lily’S Yellow Heirloom Tomato In A Glass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the soup; 2 cups water; 1/3 cup cane sugar; 1 tablespoon sea salt; 2 garlic cloves, smashed with the flat end of a large knife; 1/2 teaspoon crushed red pepper flakes; 3 Lillian's Yellow Heirloom tomatoes, cored, cut into wedges and chopped; 1 Apricot Heirloom tomato, cored, cut into wedges and chopped; 1/4 cup Meyer lemon juice; for the cilantro coulis; 1 cup cilantro leaves, packed, plus stems torn into thirds (I have found that there is so much flavor in the stems that I often include them, after thoroughly washing); 1/4 cup fruity extra-virgin olive oil; Squeezed juice from one Meyer lemon wedge; Sea salt to taste

Servings: persons

for the soup
2 cups water
1/3 cup cane sugar
1 tablespoon sea salt
2 garlic cloves, smashed with the flat end of a large knife
1/2 teaspoon crushed red pepper flakes
3 Lillian's Yellow Heirloom tomatoes, cored, cut into wedges and chopped
1 Apricot Heirloom tomato, cored, cut into wedges and chopped
1/4 cup Meyer lemon juice
for the cilantro coulis
1 cup cilantro leaves, packed, plus stems torn into thirds (I have found that there is so much flavor in the stems that I often include them, after thoroughly washing)
1/4 cup fruity extra-virgin olive oil
Squeezed juice from one Meyer lemon wedge
Sea salt to taste

1
Bring water, sugar and salt to a boil in a small saucepan. Place garlic and crushed red pepper in a bowl or 2-cup pyrex measure; add hot syrup. Allow mixture to steep until cool, about 30 minutes. Strain through a sieve into another glass container, removing the chili flakes but leaving the garlic. (I just put the garlic back into the mixture). Refrigerate until cold, at least three hours or overnight.
2
Make cilantro coulis by combining cilantro leaves and stems and lemon juice in blender. With the machine on, drizzle in olive oil. Puree until thoroughly combined. Season to taste with sea salt. Transfer to a small jar with a lid and place in refrigerator until ready to use.
3
When ready to make the soup, strain the garlic out of the liquid mixture. Mix chopped tomatoes, syrup and lemon juice in a blender; puree until combined. Strain tomato mixture through a sieve into a clean glass container, pressing on the solids for maximum flavor. Cover container with plastic wrap, discarding seeds and skin. Refrigerate for at least two hours. Stir gently before serving, and after ladling into serving glass (or bowl) drizzle with cilantro coulis (using a fork or chopstick to gently mix coulis into sorbet) and/or heavy cream. Enjoy!

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: for the soup, 2 cups water, 1/3 cup cane sugar, 1 tablespoon sea salt, and more.

Yes, Lily’S Yellow Heirloom Tomato In A Glass falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lily’S Yellow Heirloom Tomato In A Glass

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