Basil And Tomato Consomme And Poached Shrimp Cocktail

• 2 pounds heirloom tomatoes, yellow, cherry whatever you have on hand
• 1 cup basil leaves
• 1 tablespoon kosher salt
• 1 teaspoon whole peppercorns
• 1/4 cup white wine vinegar
• 4 shrimp, poached in your favorite way
• cilantro leaves for garnish

1. Place the tomatoes, basil, salt, pepper and vinegar into a food processor and blend. Let it sit for an hour.
2. Place a wet, clean, and free of smelly wash soap dish towel in a colander set over a bowl. Place the puree into the towel, cover it with plastic wrap and then put the whole contraption into the fridge. Let it sit overnight or longer.
3. All you are going to use is the water left in the bowl so carefully remove the pulp towel and discard the pulp.
4. To serve fill four apertif glasses with equal amounts of chilled tomato consomme, hang a shrimp on the rim, garnish the consomme with a leaf of cilantro and serve.

heirloom tomatoes, basil, kosher salt, peppercorns, white wine vinegar, shrimp, cilantro

Taken from food52.com/recipes/5670-basil-and-tomato-consomme-and-poached-shrimp-cocktail (may not work)