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Morgenster Olive and Tomato Consommé

The taste of summer! A recipe from Duncan Doherty of The Flagship, Simons Town. 


• Morgenster Green Olives
• Morgenster Black Olives
• Morgenster Black Olive Paste
• Morgenster Extra Virgin Olive Oil
• 1 kg very ripe tomatoes
• 6 red cocktail tomatoes
• 6 yellow cocktail tomatoes
• 6 green cocktail tomatoes
• Chopped chives


Put the 1 kg ripe tomatoes in a food processor and blend, pass through a very fine sieve and place in the fridge to cool.
Take the 6 red, 6 yellow and 6 green cocktail tomatoes, make an X at the top of each with a sharp knife, blanch in boiling water for no more than 5 – 6 seconds, then put into ice water, once cold peel off the skins then slice very thin.
Chop the black and green olives, cutting off from the stone.
Arrange the slices of tomato, olives and olive paste in your soup bowls, sprinkle with chopped chives and lashings of Morgenster Extra Virgin Olive Oil.
Pour over your tomato consommé.

Serves 4

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