Chilled Tomato Consommé Recipes

TOMATO CONSOMME

Tomato Consomme image

Provided by Food Network

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 pounds tomatoes, roughly chopped
1/2 cup fresh mint leaves
2 cloves garlic, roughly chopped
1 stalk lemongrass, roughly chopped
2 scallions, 1 roughly chopped and 1 thinly sliced
1/4 jalapeno pepper, seeded and roughly chopped
Sea salt
Freshly ground black pepper
1/2 pint grape tomatoes, halved

Steps:

Place the tomatoes, mint, garlic, lemongrass, chopped scallion and jalapeno in a blender and pulse until still chunky but releasing liquid.
Line a fine sieve with a double layer of cheesecloth over a large container. Pour the tomato mixture into the sieve and let drain for 2 to 3 hours, or refrigerate overnight.
Season the strained liquid with salt and pepper. Pour into shooter glasses, garnish with the grape tomatoes and sliced scallions.

CHILLED TOMATO CONSOMME

Chilled Tomato Consomme image

Provided by Food Network

Categories appetizer

Time 2h20m

Yield 10 to 12 servings

Number Of Ingredients 9

Ingredients

4 pounds fresh tomatoes, roughly chopped
4 green onions, chopped
1/2 lemon, juiced
1/2 cup fresh basil leaves
2 garlic cloves, peeled
Kosher salt and freshly ground black pepper
1/2 beet root, peeled and sliced
Fresh chives, for garnish
Special equipment: Butcher's twine, 3 to 4 large pieces cheesecloth (about 2 by 2 feet)

Steps:

Put the tomatoes, green onions, lemon juice, basil, garlic and salt and pepper, to taste, into a food processor and run until blended and slushy. Put 4 layers of clean cheesecloth in a deep bowl. Pour the tomato mixture into the cheesecloth. Tie up the corners of the fabric. Add the slices of peeled beet root to the bowl to color the liquid. Hang the bag from a shelf in the refrigerator with the bowl underneath for a couple hours (or longer). Discard the beetroot. Ladle the consomme into chilled clear or white bowls and garnish each with a single piece of chive.

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