Chilled Tomato Consommé Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TOMATO CONSOMME



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



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.

FRESH TOMATO CONSOMME



Fresh Tomato Consomme image

A tomato consomme is more than just clear tomato soup, it is a clear broth bursting with flavors. It's not easy to make but so worth the effort.

Provided by Elaine Lemm

Categories     Dinner     Entree     Lunch     Appetizer     Side Dish     Soup

Time 45m

Yield 6

Number Of Ingredients 8

4 cups water
1 recipe basic tomato sauce
9 ounces tomatoes (fresh, ripe, chopped)
6 leaves basil
3 egg whites
1 teaspoon sugar
2 fresh tomatoes, peeled, deseeded and diced, for garnish
Basil leaves, for garnish

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.

Nutrition Facts : Calories 42 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, Sodium 138 mg, Sugar 5 g, Fat 0 g, ServingSize 6 servings, UnsaturatedFat 0 g

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



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



Tomato Consommé - Jamie Oliver image

Make and share this Tomato Consommé - Jamie Oliver recipe from Food.com.

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

More about "chilled tomato consommé recipes"

CHILLED TOMATO CONSOMMé WITH FETA RECIPE | EAT …
Oct 7, 2016 Preparation steps. 1. Rinse and coarsely chop the tomatoes. Peel and dice the onion and garlic. Heat 2 tablespoons of olive oil and sauté the …
From eatsmarter.com
Servings 4
Calories 242 per serving
Total Time 1 hr


TOMATO CONSOMMé | RNZ RECIPES
Jul 16, 2018 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. Take broth of heat and allow to cool until room temperature. …
From rnz.co.nz


12 HOUR TOMATO CONSOMMé (COLD TOMATO NOODLE SOUP)
Jul 6, 2024 Place the bowl into the fridge to allow to drip overnight, or about 12 hours. Do not squeeze or press the mixture down–the key to a clear broth is allowing it to drip. When ready to serve, divide your clear broth into two bowls. …
From veggiekinsblog.com


TOMATO CONSOMMé RECIPE - EAT SMARTER USA
1. Rinse the tomatoes and cut into quarters. Rinse and slice the celery. Peel and chop the shallot. Heat the olive oil in a large pan and sauté the shallot and celery until softened. Add the tomatoes, herbs, white peppercorns, sugar and salt …
From eatsmarter.com


CHILLED TOMATO CONSOMMé - RED SUN FARMS
In robot coupe, pulse tomato, tomato paste, and chicken; Transfer to a stainless bowl. Fold in basil stems, and garlic. Place egg whites in a separate stainless bowl and whisk slightly.
From redsunfarms.com


PICCOLO TOMATO CONSOMMé RECIPE WITH CRAB - GREAT …
Place in the fridge to set. 1 gelatine leaf, soaked in cold water for 10 minutes before using. 3. Preheat the oven to 180°C/gas mark 4. 4. To make the marinated tomatoes, blanch them in boiling water for 30 seconds then transfer to iced …
From greatbritishchefs.com


23 NOURISHING VEGAN LEEK RECIPES: SOUPS, CASSEROLES, PASTAS, AND …
11 hours ago Check out some of our favorite vegan leek recipes; from nourishing leek soups to hearty casseroles, primo pastas, and lots more. ... Blend until smooth and garnish with fresh …
From forksoverknives.com


JELLIED TOMATO CONSOMMé - GOURMET TRAVELLER
Mar 5, 2008 Main. 1. Combine ripe tomato, fennel, onion, garlic, herb sprigs and 1.5 litres water in a large saucepan over medium-high heat, bring to the boil, then reduce heat and simmer gently until reduced by half (about 1 hour). …
From gourmettraveller.com.au


TOMATO CONSOMMé - FARMER AND CHEF
Sep 28, 2021 Tomato Consommé Recipe Starter 6. Ingredients: 10-15 Large tomatoes. 24 Small tomatoes. 2 Carrots, diced. 3 Shallots, diced. 1 Stick of celery, diced. 2 Cloves of garlic, crushed. ... It’s beautiful served both hot or …
From farmerandchef.co.uk


CLEAR TOMATO SOUP - TOMATO CONSOMMé - EMMYMADE
Jun 10, 2021 In a large dutch oven, heat the oil on medium heat. Add the fennel, onions, and garlic. Cook for 10 minutes or until the vegetables are soft and translucent. Into a blender add the tomato quarters and blend until smooth. …
From emmymade.com


TOMATO CONSOMMé RECIPE - BBC FOOD
Remove the bowl from the fridge and lift the colander and muslin bag from it. Add a little olive oil to the strained liquid, then simmer in a saucepan for 12-15 minutes. Season, to taste, with ...
From bbc.co.uk


CHILLED TOMATO CONSOMMé - RED SUN FARMS
Directions. In robot coupe, pulse tomato, tomato paste, and chicken; Transfer to a stainless bowl. Fold in basil stems, and garlic. Place egg whites in a separate stainless bowl and whisk slightly. Fold egg whites into protein mix. Place all in …
From redsunfarms.com


CHILLED TOMATO CONSOMMé - SAVEUR
Step 1. Season tomato water to taste with sea salt. Add minced fresh chives, tarragon, and chervil. Step 2. Place cherry tomatoes in each of four soup bowls. Divide consomme between bowls and ...
From saveur.com


MAKE MATTY MATHESON'S ROASTED TOMATO SOUP WITH GRILLED CHEESE …
3 days ago On a baking sheet, toss together the tomatoes, red onion, jalapeños, garlic, olive oil, and salt and black pepper to taste. Broil for 30 minutes, tossing every 10 minutes.
From cbc.ca


CHILLED TOMATO CONSOMMé - COOKING PETE
Put the tomatoes for the consommé into a large saucepan with the white wine, tomato juice, garlic, shallots, tomato juice and sugar. Simmer on a low heat for a couple of hours. Line a …
From cookingpete.com


CAJUN CHICKEN SLOPPY JOES - SPRINKLES AND SPROUTS
1 day ago This recipe is a quick and easy dinner solution that doesn't skimp on taste, with just one skillet and less than 30 minutes. Combining juicy ground chicken with bold seasonings, …
From sprinklesandsprouts.com


CHILLED TOMATO CONSOMME - NEW ZEALAND WOMAN'S WEEKLY FOOD
Aug 29, 2012 1. In a food processor, process tomatoes, capsicum, onion, garlic and chilli in batches until very smooth. Season to taste. 2. Add a few drops Tabasco sauce if desired. …
From nzwomansweeklyfood.co.nz


Related Search