De–stalk the over ripe tomatoes and place them in a large pot or bowl. Add the chopped herbs, shallots and white wine. Season.

With your hands, squeeze the tomatoes until they are all crushed. Place a piece of muslin in a large bowl and tip the tomato mixture into this, then tie up the muslin into a bag. Sit in a colander set over a bowl in the fridge overnight.

Next day, strain the resulting juice and chill again until quite cold.

Prepare the vegetable garnish: Briefly blanch the tomato, refresh in iced water, then remove the skin. Halve, de–seed and dice the flesh. Cook the other vegetables in separate pans of boiling water until just tender, then refresh in iced water. Drain and pat dry . Dice the courgette, carrot and celeriac.

Adjust the seasoning of the tomato juice, if it tastes a little sharp, add a pinch of sugar.

Serve a small amount of the strained jucei in a consomm, cup, garnished with the chopped tomatoes, cooked diced vegetables and herbs.