Lily’S Yellow Heirloom Tomato In A Glass

• for the soup
• 2 cups water
• 1/3 cup cane sugar
• 1 tablespoon sea salt
• 2 garlic cloves, smashed with the flat end of a large knife
• 1/2 teaspoon crushed red pepper flakes
• 3 Lillian's Yellow Heirloom tomatoes, cored, cut into wedges and chopped
• 1 Apricot Heirloom tomato, cored, cut into wedges and chopped
• 1/4 cup Meyer lemon juice
• for the cilantro coulis
• 1 cup cilantro leaves, packed, plus stems torn into thirds (I have found that there is so much flavor in the stems that I often include them, after thoroughly washing)
• 1/4 cup fruity extra-virgin olive oil
• Squeezed juice from one Meyer lemon wedge
• Sea salt to taste

1. Bring water, sugar and salt to a boil in a small saucepan. Place garlic and crushed red pepper in a bowl or 2-cup pyrex measure; add hot syrup. Allow mixture to steep until cool, about 30 minutes. Strain through a sieve into another glass container, removing the chili flakes but leaving the garlic. (I just put the garlic back into the mixture). Refrigerate until cold, at least three hours or overnight.
2. Make cilantro coulis by combining cilantro leaves and stems and lemon juice in blender. With the machine on, drizzle in olive oil. Puree until thoroughly combined. Season to taste with sea salt. Transfer to a small jar with a lid and place in refrigerator until ready to use.
3. When ready to make the soup, strain the garlic out of the liquid mixture. Mix chopped tomatoes, syrup and lemon juice in a blender; puree until combined. Strain tomato mixture through a sieve into a clean glass container, pressing on the solids for maximum flavor. Cover container with plastic wrap, discarding seeds and skin. Refrigerate for at least two hours. Stir gently before serving, and after ladling into serving glass (or bowl) drizzle with cilantro coulis (using a fork or chopstick to gently mix coulis into sorbet) and/or heavy cream. Enjoy!

soup, water, cane sugar, salt, garlic, red pepper, lillians yellow heirloom tomatoes, tomato, lemon juice, coulis, cilantro, olive oil, lemon wedge, salt

Taken from food52.com/recipes/5894-lily-s-yellow-heirloom-tomato-in-a-glass (may not work)