Chilled Tomato Consommé Recipes

FRESH TOMATO CONSOMME

Steps:

• Gather the ingredients.
• Start by adding water to tomato sauce and giving it a good stir.
• In a food processor , blend tomatoes with basil leaves. Add egg whites and sugar and blend again until all ingredients are well mixed.
• Pour into sauce and water mixture. Stir well.
• Place into a large pan and bring to boil, whisking constantly. Simmer soup gently for 15 minutes, gradually egg whites will rise to the surface and start to form a crust. Do not disturb this: it is going to act as a filter in order to clarify the soup.
• Line a sieve with a piece of clean, unused muslin or a tea towel that has been washed in plain water. Gently ladle crust evenly into sieve. Then, slowly ladle liquid, a ladle at a time over crust. allow time for liquid to pass through crust and sieve before adding any more. Do not push sauce through!
• Return clear liquid to pan and reheat to hot, but not boiling. This soup is best served warm to hot (not boiling) as it intensifies the flavor.
• If not serving immediately, cool soup and refrigerate until required.
• Reheat soup to hot but not boiling, and divide between six hot soup bowls. Garnish with basil, if using.

TOMATO CONSOMME

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

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.

TOMATO CONSOMMé - JAMIE OLIVER

Steps:

• Put everything except the beetroot into a food processor and run until slushy. (You will probably want to split the tomatoes into 2 batches to avoid spillage.).
• Place 4 layers of clean muslin cheesecloth in a deep bowl. Pour the tomato mixture into the cloth. Tie up the corners of the fabric. Add the slice of beetroot to the bowl to color the liquid. Hang the bag from a shelf in the refrigerator with the bowl underneath for 6-8 hours (or longer). Discard the beetroot.
• Serve in a pretty clear bowl with an ice cube to keep it very cold, a nice basil leaf, and a few drops of very good extra-virgin olive oil.

CONSOMMé MADRILèNE (CHILLED CONSOMMé WITH RED PEPPERS AND TOMATOES) RECIPE - (4/5)

Steps:

• Season the chicken stock with salt and bring it to a boil. Cut the leeks, celery, and carrots in a fine dice, or brunoise. Chop the tomatoes. Mix the egg whites, lean ground beef, vegetables (leeks, celery, and carrots), and aromatics (herbs, bay leaf, and peppercorns). This mixture is called a raft. Add some water and hot stock to the mixture to bring the temperature of it up. Then, add this mixture to the hot stock and stir it around. Before the mixture comes to a boil, stir the consommé so that the egg whites don't stick to the pot and burn and to ensure the protein is distributed evenly. After it starts to boil, simmer for 1 hour. Don't stir after this. Check the pot to make sure there is a chimney so that the liquid can bubble through. Remove the consommé from underneath the raft. Chill. To prepare the garnish, dice the red bell pepper and place in cold, salted water. Blanch for 10 minutes and chill in an ice bath. Peel, seed, and dice the tomato. To serve, ladle the consommé into a bowl and garnish with the red bell pepper, the tomato, and chervil or parsley.