Tomato Iced Tea
“As a brand, Langham Hotels & Resorts are known for their tradition of Afternoon Tea. Knowing how adventurous New York City diners are, I have been experimenting with soup and tea hybrids for quite some time. This newest addition to our menu, Tomato Iced Tea, is a combination of a light, crisp summer gazpacho but served in an iced tea format, making it an ideal savory refreshment in the middle of the day or an ideal side dish for one of our salads or sandwiches,” says Chef David Vandenabeele of Measure Lounge at the Langham Place Fifth Avenue in New York City.
- 3 ripe seedless plum tomatoes
- 1 tsp. olive oil
- 1 Tbsp. tomato paste
- 4 Tbsp. tomato juice
- 2 drops Tabasco Sauce
- ¼ tsp. Worcestershire Sauce
- 1 ½ tsp. white balsamic vinegar
- 1 small clove of garlic
- 2 leaves of fresh basil
- 4 Tbsp. water
- 1 Tbsp. and 1 tsp. egg whites
- 1 tsp. cucumber pearls
- Orange zest to taste
- 3 leaves of basil cress
- Place the seedless ripe tomatoes in the blender. Add the oil, tomato puree, juice, Tabasco, Worcestershire, vinegar, garlic, water, basil and egg whites. Puree until smooth. Cook gently for 30 minutes, strain through a cheese cloth. Cool down on ice in the fridge. Scoop pearls from the cucumber. Grate the orange rind to taste.
- Serve the tea in a glass tea pot the orange zest and basil cress inside. Serve the cucumber pearls in the tea cups with some basil cress.
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