Ken Oringer, who runs 8 Boston-area restaurants, serves this soup in martini glasses. It looks impressive, but only you have to know it was as simple as puréeing tomatoes in a food processor.
Purée tomatoes with salt in the food processor.
Line a strainer with cheese cloth or a kitchen towel and place over a bowl. Pour in liquid and refrigerate.
Take the clear liquid at the bottom of the bowl and pour it into a martini glass with halved cherry tomatoes, diced jicama and chopped basil.
Published on November 08, 2011