Puree 2 cups tomato juice and next 4 ingredients in a blender until smooth. Set aside.
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.
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.
Divide frozen cubes and tomato consommé among 6 decorative glasses or bowls, and garnish, if desired. Serve immediately.
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