To subtly change the flavor of this consommé, Paul Bertolli sometimes adds lemon or lime zest, or uses different combinations of herbs.
4 cups well-chilled Tomato Water
Fine sea salt
2-3 tsp. minced fresh chives
2-3 tsp. tarragon
2-3 tsp. chervil
Several peeled, stemmed cherry tomatoes
1. Season tomato water to taste with sea salt. Add minced fresh chives, tarragon, and chervil.
2. Place cherry tomatoes in each of four soup bowls. Divide consommé between bowls and garnish each with a few snips of fresh chive.