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Orange-Tomato Consommé with Lemongrass and Fresh Ginger

Yield Makes 6 servings
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.


  • 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

How to Make It

  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.

A Love Affair with Southern Cooking