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Herbed Tomato Juice




Source of Recipe


cvc


List of Ingredients




1 1/2 pounds ripe tomatoes, quartered
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon red wine vinegar
2 teaspoons thyme leaves
2 teaspoons coarsely chopped tarragon
1 small garlic clove, minced
1 1/2 teaspoons sherry vinegar
Pinch of cayenne pepper
Salt and freshly ground black pepper

Recipe



1. In a food processor, combine the tomatoes, olive oil, red wine
vinegar, thyme, tarragon, garlic, sherry vinegar and cayenne and process
until smooth. Season lightly with salt and black pepper. Transfer the
purée to a bowl and refrigerate for at least 1 hour and up to 1 day.

2. Just before serving, strain the tomato juice through a fine sieve,
pressing on the tomatoes. Season again with salt and pepper. Whisk until
frothy, then pour into small cups and serve.

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Serving Size: 10