Light Tomato Broth with Vegetables

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Yield: 10 servings

 Method

1. In a large sauté pan sweat shallot in a minimal amount of Peju olive oil.
2. Add the chopped tomatoes, garlic, salt, basil leafs and black pepper.
3. In a large cheese cloth place tomatoes in and tie up and place in a refrigerator and let sit over night.
4. The next day discard the tomatoes in cheese cloth and save the juice.
5. Season the broth to taste.
6. Add a ladle to a small bowl, and then add vegetables and served chilled.