Light tomato broth with vegetables from Gordon Ramsay
4 servings
60 minutes
Gordon Ramsay's light tomato broth with vegetables is an exquisite recipe inspired by Italian culinary traditions. It combines the freshness of ripe tomatoes with the aroma of basil, chervil, and tarragon, creating a clear and flavorful broth. This refinement is achieved through a special purification method that transforms simple tomato stock into a crystal-clear elixir-like liquid. Light vegetable notes of sweet peas, beans, and asparagus add textural harmony to the dish, while a drop of olive oil completes the picture by bringing softness and depth. This broth is not just soup; it is a work of gastronomic art embodying the philosophy of lightness and purity of taste, perfectly suited for an elegant dinner or a refreshing start to a meal.
1
Finely chop the shallots. Cut the ripe tomatoes into large pieces. Slice the garlic cloves into petals. Finely chop the basil, chervil, and tarragon leaves. Trim the tops and tails of the sugar snap peas and green beans. Snap off the tender tops of the asparagus and discard the bottoms.
- Shallots: 2 heads
- Tomatoes: 1 kg
- Garlic: 2 cloves
- Crushed basil leaves: 1 teaspoon
- Chervil leaves: 1 teaspoon
- Chopped tarragon leaves: 1 teaspoon
- Green peas: 50 g
- Green beans: 50 g
- Green asparagus: 20 pieces
2
In 3 tbsp of olive oil, sauté the shallots for 3 minutes until softened, then add and stir in 3/4 of the tomatoes, garlic, salt, sugar, and herbs. Cook over medium heat for about 10 minutes, stirring occasionally until the vegetables are slightly softened.
- Olive oil: 4 tablespoons
- Shallots: 2 heads
- Tomatoes: 1 kg
- Garlic: 2 cloves
- Sea salt: 1 teaspoon
- Sugar: 1 teaspoon
- Crushed basil leaves: 1 teaspoon
- Chervil leaves: 1 teaspoon
- Chopped tarragon leaves: 1 teaspoon
3
Pour 1 liter of water and bring to a boil. Cook for about 20 minutes on low heat, skimming off the foam with a wide spoon.
- Tomatoes: 1 kg
4
Line the strainer with a large damp piece of muslin or a thin clean towel, and place it over a bowl (you can use a triple-folded piece of cheesecloth).
5
Strain the tomato broth by pressing it with the back of a ladle. Cool it down by placing it in another bowl with ice water.
6
Blend the remaining tomatoes with the egg whites and pepper in a blender.
- Tomatoes: 1 kg
- Egg white: 4 pieces
- Black peppercorns: 0.3 teaspoon
- White peppercorns: 0.3 teaspoon
7
Place in a large saucepan and add the strained tomato broth.
8
Slowly bring the contents of the saucepan to a boil and simmer on low heat for 20 minutes. You will see how the liquid becomes crystal clear as it boils.
9
Wash the muslin or towel and place it back in the strainer over a bowl. Slowly pour the broth into the strainer - the liquid in the bowl should be perfectly clear. If not, strain the broth again. Refrigerate until serving.
10
To prepare the decorations, cut the snap peas into diamonds, heat the remaining tablespoon of oil in a small pan and gently sauté the peas, beans, and asparagus tips for 3 minutes until slightly wilted. Place on a paper towel to absorb excess oil.
- Olive oil: 4 tablespoons
- Green peas: 50 g
- Green beans: 50 g
- Green asparagus: 20 pieces
11
Place beans, peas, and asparagus in 4 wide soup plates. Pour in the broth. If desired, drizzle a little olive oil and serve immediately.
- Olive oil: 4 tablespoons