Serves 8 Ingredients: 1 ½ kg tomatoes – washed and cut into pieces 1 potato – washed, peeled and cut into pieces 2 leeks – washed and cut into pieces 2 tbsp rice 4 tbsp extra virgin olive oil 2 tbsp sugar salt To finish: 8 tbsp extra virgin olive oil Salad leaves to garnish - optional
Method Wash the tomatoes, leeks and potatoes and cut them into pieces. Place them into a pressure cooker along with the olive oil, sugar, salt, and the rice. Cover up with water, put the lid on the pressure-cooker and place it over high heat. When it starts blowing, lower the heat and cook for 20 minutes Let the steam go out completely, open the cooker, liquidise and strain through a colander. All tomato skins and seeds should be removed so all what remains is a smooth, creamy consommé. Heat it up again to regain its colour, check the seasoning, and add the olive oil. Simmer and serve hot in consommé cups or bowls. Drizzle olive oil and add garnish if required. Alternatively, using a “traditional” saucepan, bring to the boil then simmer for 50-60 minutes, stirring occasionally (keep lid on when not stirring) Recipe courtesy of the Interprofessional Olive Oil from Spain