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