- 12 ripe tomatoes, chopped
- ¼ cucumber, chopped
- splash Worcestershire sauce
- splash red wine vinegar
- salt
- 2 garlic cloves
- handful basil leaves
- 1 garlic clove
- 4 tbsp capers
- 200g/7oz black olives
- splash sherry vinegar
- extra virgin olive oil
- salt and freshly ground black pepper
- 5 tomatoes, preferably mixed colours
- 3 asparagus spears, tips only
- 5 radishes
- ½ bulb fennel
- 100g/3½oz broad beans
- small bunch baby basil
- For the vegetable consommé, season the tomatoes and cucumbers and with Worcestershire sauce and red wine vinegar.
- Blend all the ingredients together in a food processor.
- Place a sieve lined with a muslin cloth on top of a bowl, then pour in the vegetable consommé mixture.
- Bring the edges of the muslin together, tie with a piece of string and hang over the bowl. Leave for six hours to drain. Reserve the liquid consommé collected in the bowl.
- For the tapenade, blend all of the ingredients in a food processor, adding just enough olive oil until it forms a paste, seasoning to taste with salt and pepper.
- For the salad, slice the tomatoes into different sized pieces.
- Slice the asparagus, radish and fennel and place them in a bowl of cold, iced water to chill. When ready to serve, drain.
- To serve, divide the tomatoes, broad beans and chilled vegetables between four small serving bowls and garnish with the tapenade and baby basil. Pour over the consommé.