Core and roughly chop Heirloom Tomatoes. Heat Olive Oil in a saucepan over medium heat. Add Tomatoes and cook until softened, about 15 minutes.
Deglaze the pan with Dry Vermouth, scraping up any browned bits. Add Tarragon Vinegar, Fleur de Sel, and White Pepper. Simmer for 10 minutes.
Puree the mixture using an immersion blender or transfer to a regular blender. Strain through a fine-mesh sieve lined with cheesecloth to remove seeds and skins.
In a small bowl, whisk Agar-Agar Powder with Cold Water until smooth. Bring to a simmer in a small saucepan, stirring constantly, for 2 minutes to activate the agar-agar.
Slowly whisk the Agar-Agar mixture into the warm Tomato Soup until fully incorporated.
Stir in Fennel, Cucumber, Shallot, and Cornichons.
Pour the mixture into individual molds or ramekins.
Refrigerate for at least 4 hours, or until firm.
Garnish with fresh Tarragon before serving.
Ingredients
6
1.5 lbs680 gHeirloom Tomatoes-mixed varieties
2 tbsp30 mLExtra Virgin Olive Oil
1/4 cup60 mLDry Vermouth
1 tbsp15 mLTarragon Vinegar
1 tsp5 mLFleur de Sel
1/2 tsp2.5 mLWhite Pepper
1.5 tsp7.5 gAgar-Agar Powder
1/2 cup120 mLCold Water
1/4 cup30 gFennel-finely diced
1/4 cup30 gCucumber-English, finely diced
2 tbsp30 gShallot-minced
2 tbsp30 gCornichons-finely diced
1 tbsp15 mLTarragon-fresh, chopped
Equipment
Saucepan
Immersion Blender or Regular Blender
Fine-Mesh Sieve
Cheesecloth
Small Bowl
Whisk
Molds or Ramekins
Instructions
Core and roughly chop Heirloom Tomatoes. Heat Olive Oil in a saucepan over medium heat. Add Tomatoes and cook until softened, about 15 minutes.
Deglaze the pan with Dry Vermouth, scraping up any browned bits. Add Tarragon Vinegar, Fleur de Sel, and White Pepper. Simmer for 10 minutes.
Puree the mixture using an immersion blender or transfer to a regular blender. Strain through a fine-mesh sieve lined with cheesecloth to remove seeds and skins.
In a small bowl, whisk Agar-Agar Powder with Cold Water until smooth. Bring to a simmer in a small saucepan, stirring constantly, for 2 minutes to activate the agar-agar.
Slowly whisk the Agar-Agar mixture into the warm Tomato Soup until fully incorporated.
Stir in Fennel, Cucumber, Shallot, and Cornichons.
Pour the mixture into individual molds or ramekins.
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