The Daring Cook's Challenge: Tomato Consomme
I admit it, I took the easy way out this time. As much as I love soups and really wanted to go all out, I’m preparing to travel to California to serve 40-50 people on Sunday (family, including a group from Canada who I can’t wait to see) and then another 20 the next Friday (a friend went back to school and just graduated) so I have a lot of prep to do and just didn’t have the time to properly devote to it. I used Jamie Oliver’s simplified version requiring only that you strain the ingredients. I so apologize to Peta who prepared such wonderful instructions and I promise I will use them soon!
Peta, of the blog Peta Eats, was our lovely hostess for the Daring Cook’s September 2011 challenge, “Stock to Soup to Consommé”. We were taught the meaning between the three dishes, how to make a crystal clear Consommé if we so chose to do so, and encouraged to share our own delicious soup recipes!
So here’s what I did:
Tomato Consomme Printable Version
2 lbs tomatoes chopped
4 garlic cloves
1/4 cup basil leaves torn
1/2 small red onion
1/2 teaspoon salt
Chives or basil for garnish
Place all the ingredients in a bowl and blend until completely smooth with a hand or regular blender or food processor.
line a strainer with several layers of cheesecloth and/or coffee filters. (I used both as the cheesecloth seemed like it was going to be too open.
Place in the refrigerator and let drain for 4-6 hours. Discard the solids (or use them in another soup or sauce) and serve the liquid garnished with some chives, basil or other herb of your choice.
It was surprisingly flavorful and makes a great summer dish. Thanks again to Petra for the great ideas!
14 thoughts on “The Daring Cook's Challenge: Tomato Consomme”
Easy way out or not, that looks amazing!! I think I am going to have to give that a try! Thank you for sharing, and have a safe trip!
Thanks, I’m very exited to see the family!
Rufus' Food and Spirits Guide
Looks restaurant perfect!
That is the most stunning looking consommé the colour is stunning and it sounds so simple to make great work and I’m hope the celebrations go well for you. Gorgeous photo. Cheers from Audax in Sydney Australia.
The Garlic press
I think that is the prettiest color of all the soups I’ve seen for this challenge!
I love the simplicity of this recipe, and the freshness of the ‘soup’ that results… Have you ever tried serving it with a toothpick kebab of dried haloumi cheese? Divine and one of my favourite amouse bouche… 🙂
Thanks, what a great idea!
Beautifully done! Simple or no, you absolutely got the job done, and it looks quite lovely to boot! Great work.
your picture is amazing!!!!
I agree with others, the color is wonderful. Great job!
I too love the color of your consomme, and nothing wrong with an easy way to achieve it! Have a safe and wonderful trip!
Great photos and a great idea for a quick consomme, I think it would be good with some spicy garlic prawns thrown in.
Brooks at Cakewalker
Susan, This consomme looks delicious! I’ve got most of the ingredients coming from my garden and I’ve been longing for soup…good timing girl, and thanks for sharing the recipe. Brava!