The Isle of Wight beef tomatoes are large and full-flavoured – they have a vine flavour that makes them perfect for a chilled soup.
This delicious recipe is by Michelin-starred chef Lisa Goodwin-Allen of Northcote.
2 large Isle of Wight Beef Tomatoes
500ml Big Tom Tomato Juice
50g semi dried tomatoes
½ clove garlic
6 basil leaves, stalk removed
2 slices of root ginger
Good pinch of Maldon Sea Salt
- Place all the ingredients in a blender or food processor, pulse 3-4 times just to break up the tomatoes. Pour into a bowl and leave to marinate for ½ hour.
- Line a sieve with a muslin cloth or jay cloth and place over a large bowl. Pour the tomato mix into the cloth and leave to drip though. Once all dripped though, discard the pulp and chill the tomato liquid.