Tomato Consommé
· 1k tomatoes
· 1 clove of garlic
· 1 tablespn white wine vinegar
· 1 bunch of basil
· 2 shots of vodka
· ½ inch of horse radish
· Salt & pepper
· 2 slices of cooked beetroot
Apart from the beetroot, blitz everything in a blender, put into a jelly bag and allow to drip overnight. Don’t be tempted to squeeze the bag. The liquid will be clear and pale. Simply to give a bit of colour, add 1 or 2 slices of beetroot to the liquid and keep in the fridge. Remove beetroot and serve.
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