Eeshan's Divine White Tomato Tea
When it comes to style Eeshan Kashyap has it in spades. And of course there’s his irrefutable talent. He was the youngest executive chef at the Oberoi Group of Hotels and is now vice president at Delhi's exclusive private member's club À Ta Maison. I'm lucky that I've been for dinner at his home twice, for an eight course South Indian feast. He's so ingenious that he actually made a sauce out of gajar-gobhi achar to dress his crispy fried prawns. Just the memory of that meal is making my mouth water. Hang on a minute while I wipe the drool off my face.
Today Eeshan is sharing such a beautiful recipe with us. It was part of a gala charity dinner, where Chef Ritu Dalmia and others tried it twice! And this is just the first of his recipes for V Beauty.
White Tomato Soup Or White Tomato Tea: Is a concentrated extract of fresh tomatoes macerated with coriander stems, garlic, curry leaf & Himalayan salt. This clear liquid (consomme) is served chilled and is a refreshingly healthy summer drink.
Benefits : Fresh tomatoes & coriander stems are excellent for skin. They boost the immune system and provides essential vitamins.
Recipe for 500 ml (Can serve 6 to 8 people)
Ingredients & equipments required
Fresh Red Tomatoes: 1 kg
Coriander stems: 200 gm
Fresh coriander leaves: 50 gm
Fresh curry leaves: 2 large stems
Himalayan Rock salt : 1 tsp
Sugar castor: 1/2 tsp
Garlic chopped: 20 gm
Muslin Cloth: 2 mtr
Glass bowl: For chilling the liquid.
1. Thinly slice the tomatoes and keep in a big mixing bowl. This bowl will be used till the end to macerate our mixture.
2. Add coriander stems, curry leaves, garlic chopped & others ingredients and gently mix them with your hands. Make sure to crush the leaves and stems with your hands while mixing the mixture.
3. Add seasoning.
4. Keep this mixture aside for 2 to 3 hours. The salt will infuse with the mixture and all the liquid (tomato broth) will be collected. The more the liquid the better it will be.
5. Take double folded muslin cloth and hang the mixture for at least 6 hours. Place another bowl for collecting the broth. Please do not move or agitate the liquid. Allow this liquid to sit in the fridge for 2 hours. You will find the tomato particles strained from the muslin will settle down leaving behind a clear liquid.
6. Rim the cup or a glass with curry leaf and pour this chilled liquid. When you sip your nose will smell the curry leaves rimmed and you will taste the tomatoes.
7. Feel free to add spice and make this your summer drink.