Orange-Tomato Consomme with Lemongrass and Fresh Ginger |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is just the thing for a muggy summer day, as tomato-based ice cubes keep the soup cold without diluting it. Though it isn't, technically speaking, consommé (usually meat-based), this pale tomato broth soup resembles consommé in texture. Prep: 10 minutes; Freeze: 2 hours; Chill: 2 hours. Ingredients:
3 cups tomato juice, divided |
4 large green onions, trimmed and thinly sliced |
1 (3-inch) piece lemongrass, trimmed and sliced |
1 (1 1/2-inch) cube fresh ginger, peeled and sliced |
1 large garlic clove |
3 cups beef broth |
3 cups orange juice |
salt, to taste |
freshly ground pepper, to taste |
garnish: green onion flowers |
Directions:
1. Puree 2 cups tomato juice and next 4 ingredients in a blender until smooth. Set aside.
2. Whisk remaining 1 cup tomato juice, broth, and orange juice in a large nonreactive pitcher. Pour 1 1/2 to 2 cups into an ice-cube tray, and freeze 2 hours or until frozen.
3. Combine tomato mixture in blender with remaining broth mixture in pitcher in a nonreactive bowl; season with salt and pepper. Cover and chill at least 2 hours.
4. Divide frozen cubes and tomato consommé among 6 decorative glasses or bowls, and garnish, if desired. Serve immediately.
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