Best Chilled Heirloom Tomato ConsommÉ Recipes

Consommé Madrilène (Chilled Consommé with Red Peppers and Tomatoes) Recipe - (4/5) image

Provided by Whisk

Number Of Ingredients 15

10 cups chicken stock
Salt
12 ounces ground beef, lean
1 leek (green part only), chopped fine
1/2 stalk celery, chopped fine
2 carrots, chopped fine
3 medium tomatoes, chopped
2 tablespoons fine-chopped fresh herbs (parsley, chervil, and tarragon)
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
1/2 bay leaf
2 egg whites
30 peppercorns, crushed
8 ounces red bell pepper, diced fine
1 small tomato, peeled, seeded, and diced
Chervil or parsley leaves for garnish

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.

Tomato Consommé - Jamie Oliver image

Provided by DrGaellon

Categories Clear Soup

Time 8h10m

Yield 4-8 serving(s)

Number Of Ingredients 9

4 1/2 lbs tomatoes
1/2 cup vodka
2 tablespoons grated horseradish
salt
black pepper
1 tablespoon vinegar
1/2 cup fresh basil
2 garlic cloves, peeled
1 slice beetroot, thick slice (optional)

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.

Nutrition Facts : Calories 163.9, Fat 1.1, SaturatedFat 0.1, Sodium 49.9, Carbohydrate 21.4, Fiber 6.5, Sugar 14.1, Protein 4.8

Tomato Consomme image

Provided by Food Network

Categories appetizer

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 9

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 image

Provided by Food Network

Categories appetizer

Time 2h20m

Yield 10 to 12 servings

Number Of Ingredients 9

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.