Best Chilled Tomato Consommé Recipes

CHILLED TOMATO CONSOMMé

Steps:

• Cut fronds from fennel stalks and reserve. Cut whole fennel (with stalks) in half lengthwise and core. Separate layers, reserving 3 or 4 tender inner pieces, and coarsely chop remaining fennel, including stalks.
• Cook onions, garlic, and chopped fennel in oil in a 5- to 6-quart heavy pot over moderate heat, stirring frequently, until softened, 10 to 12 minutes. Stir in puréed tomato, 1 teaspoon sea salt, and 1/2 teaspoon pepper and simmer, uncovered, stirring occasionally, 20 minutes.
• Pour tomato mixture through a fine-mesh sieve into a 4-quart saucepan, pressing hard on solids and then discarding them, and bring tomato broth to a full boil.
• Whisk together egg whites, herbs, ice, remaining 1/2 teaspoon sea salt, and remaining 1/2 teaspoon pepper in a bowl until frothy, then quickly pour into boiling broth, whisking vigorously 2 or 3 times. (Egg mixture will rise to surface and form a "raft.") When broth returns to a simmer, find a place where bubbles break through raft and gently enlarge hole to the size of a ladle. Cook broth at a bare simmer, uncovered, without stirring (keep raft opening clear by gently spooning out any froth), until broth is clear, 15 to 20 minutes.
• Remove saucepan from heat and, disturbing raft as little as possible, carefully ladle out consommé through opening in raft, tilting saucepan as necessary, and transfer to cleaned fine-mesh sieve lined with a double layer of dampened paper towels set over a bowl or large glass measure. Discard raft. Chill consommé, uncovered, until cold, about 1 1/2 hours.
• Just before serving, season consommé with salt. Slice reserved tender fennel into thin slivers and toss with fennel fronds, pear tomatoes, and vinegar. Divide consommé and tomato salad among chilled bowls.

CHILLED HEIRLOOM TOMATO CONSOMMÉ

Steps:

• Place the tomatoes, shallot, garlic, torn basil leaves, cracked pepper and a large pinch of sea salt into a blender container and pulse until the mixture becomes smooth. Place a strainer lined with cheesecloth over a bowl and pour the soup into the cheesecloth and tie the bundle closed. Suspend the puree over the bowl and let sit until completely drained. The tomato water can be drained overnight in the refrigerator. Season the cherry tomatoes with salt and black pepper and divide the tomatoes between the 4 bowls. Drizzle the olive oil over the cherry tomatoes and garnish with basil leaves and croutons. Pour the chilled tomato consommé over the garnish and serve immediately.