Name: Chilled Tomato Consommé
Cook time: 1 1/4 hr
Total time: 3 1/2hr (includes chilling)
Yield: Makes 6 servings (about 1 quart)
Ingredients: 1 1/2 lb fennel (sometimes called anise; 1 large bulb or 2 small); 2 medium onions, coarsely chopped; 2 garlic cloves, coarsely chopped; 2 tablespoons olive oil; 5 lb tomatoes (preferably plum), quartered and puréed in a food processor; 1 1/2 teaspoons fine sea salt; 1 teaspoon black pepper; 8 large egg whites, chilled; 1/4 cup coarsely chopped fresh flat-leaf parsley; 2 tablespoons coarsely chopped fresh basil; 1 tablespoon coarsely chopped fresh tarragon; 1/2 cup ice, lightly crushed if cubes are large; 10 oz mixed yellow and red pear tomatoes, halved lengthwise; 1 1/2 teaspoons Sherry vinegar

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Chilled Tomato ConsomméVictoria Pearson

The riper the tomatoes, the better the flavor of this delicate consommé. To clarify it, we've used the traditional French method of creating an egg-white "raft," which attracts particles from the simmering broth and is then discarded. Though the consommé is served cold, it is not jellied.

Cooks' note:

Consommé (without tomato salad) can be made 3 days ahead and cooled, uncovered, then chilled, covered.

Recipe notes

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