This beautifully clear, intensely flavoured cold tomato soup is really easy to make. Add a chunk of cheese on toast for a startling light lunch or main course starter.
Wash the tomatoes and chop each one into about 8 pieces. Put them in a bowl with the roughly chopped (pre-cooked) beetroot. Stir in the vinegar and Worcester sauce, and whizz to a pulp in a blender. You'll probably need to do this in several batches.
Place a colander over a large bowl or pan, and line it with 2 or more layers of wet muslin cloth. Tip the tomato/beetroot pulp in and tie the 4 corners together. Hang the bundle over the bowl and leave it for an hour or two for all the liquid to drip out. Chill the consommé until you need it.
Grate the cheese and mix with the egg and Worcester sauce. Lightly toast the slices of bread and place a dollop of the cheese mixture on each one. Grill for about 5 minutes until melted and bubbly.
To serve, pour consommé into bowls with a sprig of basil, and place a slice of cheese on toast into each bowl.