Chilled Tomato Water with Frozen Basil Oil Drop Recipe

Introduction: What is Chilled Tomato Water with Frozen Basil Oil Drop?

Ever wondered if you could elevate a simple tomato into a dish so refined it whispers elegance? In today’s culinary landscape, where minimalism reigns supreme and flavor is king, dishes that are both visually stunning and exceptionally delicious are highly sought after. But how often do we encounter a recipe that redefines a familiar ingredient into something entirely new? The Chilled Tomato Water with Frozen Basil Oil Drop is exactly that – a testament to the power of meticulous technique and ingredient transformation. This isn’t just soup; it’s an experience. It’s a dish that actively evolves as it’s served, offering a unique sensory journey with every passing moment. Ready to create a dish that’s as fascinating as it is refreshing?

Ingredients for a Refreshing Elixir

The magic of this recipe lies in its simplicity and the quality of its ingredients. Each component plays a vital role in creating a harmonious and refreshing dish.

For the Chilled Tomato Water

• 2 lbs ripe tomatoes: The star of the show! Choose very ripe, flavorful tomatoes like Beefsteaks or heirlooms for the best taste. Their juicy insides yield the clearest, most vibrant water.
• 1/2 teaspoon sea salt: Essential for drawing out the tomato’s natural sweetness and creating a balanced flavor profile.
• Optional aromatics: A small sprig of thyme, a sliver of garlic, or a strip of lemon zest can subtly enhance the tomato flavor without overpowering it.

For the Frozen Basil Oil Drop

• 1 cup fresh basil leaves: Packed tightly. The vibrant green color is key for visual appeal. Ensure they are fresh and fragrant for the best aroma.
• 1/2 cup good quality extra virgin olive oil: A good olive oil will impart a lovely fruity note and luxurious texture. Look for one with a bright green hue.
• Pinch of sea salt: To awaken the basil flavor.
• Pinch of black pepper (optional): Just a whisper to add complexity.

Timing is Everything

This recipe requires patience, primarily for the chilling and dripping process. It’s a dish best prepared in advance.

Compared to a quick soup or salad, this recipe has a significantly longer passive waiting time. While active preparation is minimal, the chilling and natural dripping process is crucial for achieving the desired clarity and texture, making it an ideal make-ahead dish.

Step-by-Step Creation

Follow these steps to create your elegant chilled tomato water. Remember, gentle hands and a bit of patience are your best tools here.

Step 1: Prepare the Tomatoes

Start by giving your beautiful tomatoes a good rinse. Core them, and then roughly chop them. No need for perfection here; we’re extracting their essence, not making a chunky salsa. If you’re using any optional aromatics like thyme, a sliver of garlic, or lemon zest, prepare those as well – keep them subtle!

Step 2: Extract the Tomato Essence

Place the chopped tomatoes in a fine-mesh sieve set over a large bowl. Add the sea salt and gently toss to combine. The salt will begin to draw out the flavorful juices from the tomatoes. If you opted for aromatics, you can add them to the sieve now, perhaps loosely wrapped in cheesecloth, or simply nestled among the tomatoes.

Step 3: Clarify for Perfection

Cover the bowl and refrigerate for at least 6 hours, or preferably overnight. Resist the urge to stir or press the tomatoes; this is where patience rewards you with clarity. The tomatoes will naturally weep their juice, leaving behind a clear, intensely flavored liquid. You can also achieve this by suspending the tomatoes in cheesecloth over a bowl and letting gravity do the work in the refrigerator for 8-12 hours.

Step 4: Prepare the Basil Oil

While the tomatoes are doing their thing, let’s prepare the vibrant basil oil. In a blender or food processor, combine the fresh basil leaves, olive oil, and a pinch of salt and pepper (if using). Blend until the basil is finely chopped and the oil is a brilliant green. Be careful not to over-process, as you don’t want to heat the oil too much, which can dull the color and flavor.

Step 5: Freeze the Basil Essence

Pour the basil oil into a small, shallow container or an ice cube tray (if you want smaller, more manageable portions). Place it in the freezer until solid. The goal is to have a firm ‘drop’ that will slowly melt into the chilled tomato water.

Step 6: Assemble Your Masterpiece

Once the tomato water has dripped and is thoroughly chilled, carefully strain it one last time through a coffee filter or cheesecloth for ultimate clarity. Gently pour the clear tomato water into chilled serving bowls or glasses. Retrieve your frozen basil oil from the freezer. Carefully place one frozen basil oil ‘drop’ (or a small dollop if using an ice cube tray) into the center of each bowl of tomato water. Serve immediately and observe as the basil oil slowly melts, infusing the water with its fresh aroma and flavor.

Nutritional Glance

• Calories: Primarily from calories in tomatoes and olive oil. Tomato water is very low in calories. A serving (approx. 1 cup tomato water + oil drop) is roughly 100-150 calories.
• Macros: Mostly healthy fats from the olive oil, with carbohydrates and fiber from the tomatoes. Protein content is minimal.
• Vitamins & Minerals: Rich in Vitamin C, Vitamin A, lycopene (from tomatoes), and antioxidants.

Healthier Alternatives and Flavor Enhancements

While this recipe is already quite healthy, here are a few ideas:

• For Basil Oil: Use a lighter, neutral oil like avocado oil if you prefer a less pronounced olive oil flavor, though this will alter the characteristic taste. For a vegan, lighter option, you could explore blending a small amount of avocado with concentrated basil puree, though the texture will differ.
• For Tomato Water: If you find the clear liquid too mild, you can gently simmer the strained tomato pulp again with a bit of filtered water and herbs, then re-strain and chill. This will yield a more concentrated, less clear liquid.
• Flavor Infusions: Experiment with infusing the olive oil before freezing with other herbs like mint or a hint of chili for a different aromatic profile.

Serving Suggestions

This dish is best served as an elegant starter or an amuse-bouche. It pairs wonderfully with:

• A small, crisp cracker.
• A tiny scoop of fresh burrata or mozzarella pearls.
• A microgreen garnish for an added touch of freshness.
• As a palate cleanser between courses.

Common Mistakes to Avoid

• Pressing the tomatoes: This forces pulp and cloudiness into your water, defeating the purpose of clarity. Let gravity do the work.
• Over-processing basil oil: Blending too long can heat the oil, affecting its color and flavor. Quick pulses are best.
• Serving at room temperature: This dish is designed to be refreshingly cold. Ensure both components are well-chilled.
• Using subpar tomatoes: The flavor of the tomato water is paramount. Use the freshest, ripest tomatoes you can find.

Storing Your Creation

The chilled tomato water can be stored in an airtight container in the refrigerator for up to 3 days. The basil oil can also be frozen in its molded shape or in an ice cube tray and kept frozen for up to 2 weeks. It’s best to assemble just before serving to enjoy the visual and textural evolution of the dish.

FAQs About Tomato Water

***What makes tomato water clear?***

The clarity comes from a slow, natural dripping process (gravity filtration) that separates the liquid essence of the tomato from its solids and pulp. Using salt helps draw out this liquid efficiently.

***Can I use canned tomatoes?***

It’s highly recommended to use fresh, ripe tomatoes. Canned tomatoes are often packed in juice or purée, which contain solids that will make achieving clear tomato water very difficult, if not impossible.

***How can I speed up the dripping process?***

While you can’t speed up the natural dripping significantly without compromising clarity, using very ripe, juicy tomatoes and ensuring your sieve has fine enough holes to catch larger solids will help. Some chefs use a cheesecloth-lined chinois for an extra fine strain.

***What if my basil oil isn’t freezing solid?***

Ensure your freezer is cold enough. If using less oil, it might freeze faster. You can also try adding a tiny bit more oil to help it set, or use a smaller mold which will freeze more efficiently.

***Can I make this ahead of time?***

Yes! The tomato water and the frozen basil oil drop are perfect make-ahead components. Prepare them a day in advance and store them separately. Assemble just before serving for the best visual and textural impact.

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Chilled Tomato Water with Frozen Basil Oil Drop Recipe

Print Recipe

An elegant, minimal dish that evolves with every melt, featuring clear tomato water and a frozen basil oil drop.

• Author: Chef Samantha

Ingredients

Scale 1x2x3x

• 4large ripe tomatoes
• 1 teaspoonsalt
• 1/2 cupfresh basil leaves
• 1/4 cupolive oil
• 1/2 teaspoonlemon juice
• Ice cubes for serving

Instructions

1. Blend tomatoes with salt and strain through a fine-mesh sieve lined with cheesecloth overnight in the fridge to collect clear tomato water.
2. Blend basil leaves with olive oil and lemon juice until smooth, then strain through a fine-mesh sieve.
3. Pour basil oil into ice cube trays and freeze until solid.
4. Serve chilled tomato water in small glasses with a frozen basil oil cube dropped into each.
5. Allow the basil oil to melt slowly, enhancing the flavor as it evolves.

Notes

You can customize the seasonings to taste.