Clear Tomato Juice

Ingredients

• Ingredients for 1l
• 2 kg of ripe tomatoes (San Marzano or Marmande)
• 1 dl of vegetable soup
• Vanilla vinegar and sugar (depending on the sweetness of the tomato)
• 1 tea spoon of worchester sauce
• 1 half tea spoon of tabasco
• 1 small fresh leave of basil
• 1 small fresh leave of tarragon

Preparation

Halve the tomatoes, removing the seeds and the crown. Cut the halves in small bits. Mash the tomatoes with the soup, the vanilla vinegar and the rest of the ingredients in the blender.

Fold a thin towel in a big sieve and put it above a big bowl. Put the tomato mixture (pulp) in the towel and bind the towel together with a piece of string. Put it in the fridge at least 6 hours.

Clear white tomato juice will drip through the towel into the bowl. The tomato juice remain at least 5 days nice, however, keep it on the fridge. You can use the pulp in a sauce or in a soup.

Chef: Mrs. Angélique Schmeinck
Tomato photo's Studio Aksento, Holland (www.aksento.nl)

Mrs. Angélique Schmeinck, one of the two master chefs in the Netherlands, will experiment with flavours and aromas at TasteXperience, to be staged on S&G’s stand at Fruit Logistica (Hall 21/ C-03) next 7-9 of February. Angélique will create a special combination of products and will experiment with taste: “we are going to show people how seductive a tomato or any other vegetable can be, and we will inspire them with an experience in taste, showing them what you can do with different fruits and vegetables”. If you like tomatoes, try this sparkling drink with a pure tomato taste!

Angélique Schmeinck has been cooking at the highest level for years. She has managed a restaurant with one Michelin star and is well-known for the surprising dishes that she cooks on television. "Swinging in the Kitchen" is the most recent of her four books, following "A Mouthful of Art" (2001), “The Chocolate Book” (1993) and “Le Grand Dessert” (1988). The master chef presents Tasting Intermezzos, Inspiration Workshops, Culinary Jam Sessions and other productions with her own company, including the spectacular Culi-Air®, in which she uses a hot air balloon as a convection oven to prepare a dinner