Recipe: Clear Tomato Soup with Seasoned Corn (blender or food processor)

CLEAR TOMATO SOUP WITH SEASONED CORN

"Charlie Trotter was one of the first chefs to create tomato water - an exquisite clear tomato essence that surprises and delights those who taste it for the first time. This soup makes an exotic starter to an elegant summer dinner."

8 large ripe tomatoes
1 tablespoon coarse salt
1 tablespoon olive oil
2 scallions, trimmed and minced
1/2 cup fresh corn kernels
1/4 cup diced celery
FOR SERVING:
1 ripe avocado, pitted, peeled, and diced
1 1/2 tablespoons chopped fresh cilantro leaves
1 1/16 tablespoons chopped fresh mint leaves
1 1/2 tablespoons chopped fresh basil leaves
1 teaspoon fresh lemon juice
ground black pepper (to taste)
10 small cherry tomatoes, halved

TO MAKE THE CLEAR TOMATO JUICE:
Combine half of the tomatoes and salt in a blender or a food processor fitted with a metal blade. Whip until the mixture is smooth; transfer to a large pitcher. Repeat the process. Place a large colander over a large bowl and line it with a double layer of cheesecloth. Pour the whipped tomato mixture into the colander and refrigerate until you have about 4 cups of clear tomato-flavored liquid. This will take about 8 hours.

TO MAKE THE SOUP:
Heat the oil in a small nonstick skillet over medium heat. Add the scallion, corn, and celery and saute for 2 minutes. Transfer to a small bowl and refrigerate to cool.

JUST BEFORE SERVING:
Add the avocado, herbs, and lemon juice to the corn mixture. Season with salt and pepper to taste. Place an equal portion of the seasoned corn in the center of each of 4 shallow soup bowls. Ladle the tomato water around the corn and garnish each bowl with 5 cherry tomato halves.

Makes 4 servings
Source: Charlie Trotter in Boston Globe, August 9, 2000