It may not be my most loved season, but rather summer is extraordinary in the event that you cherish sustenance. With the agriculturists showcases a veritable cornucopia of lively create, and my own tomato vines weighed down with sun matured jewels of different shades, it's an energizing season to be in the kitchen cooking. Be that as it may, when August moves around, the joy of summer's abundance begins to wear off and the regularly rising mercury starts to waver on unendurable.
INGREDIENTS
2 tablespoons Toasted sesame seeds 500 grams Chilled tomatoes (1 1/2 cups tomato juice) 1 cup Dashi 1 teaspoon Salt (to taste) 2 Servings udon noodles 4 Leaves green shiso (or basil)
Grind the sesame seeds, using a spice grinder or mortar and pestle and then add the ground sesame seeds to a bowl.
Core the tomatoes and then chop them small enough so that they will fit in your juicer (you should end up with about 1 1/2 cups of juice). If you don't have you a juicer you can blend them together with the dashi and then pass then through a sieve to remove any seeds and skin. Add the tomato juice, dashi and salt to the bowl with the sesame seeds and stir to combine. Adjust salt to taste. Chill the soup until you are ready to serve.
Boil the udon noodles according to the package directions. Drain the noodles and then rinse thoroughly with cold water until the noodles are cold. You can also add ice to the water to speed this up.
Split the tomato stock between two bowls and then add a mound of udon noodles. Garnish with some more sesame seeds and some julienned green shiso.
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