Orange-Tomato Consommé with Lemongrass and Fresh Ginger

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.

Yield:

Makes 6 servings

Recipe from


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

Preparation

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.

Note:

Jean Anderson,

A Love Affair with Southern Cooking

July 2008