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.

Jean Anderson
Recipe by MyRecipes July 2008

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Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Puree 2 cups tomato juice and next 4 ingredients in a blender until smooth. Set aside.

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  • 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.

Source

A Love Affair with Southern Cooking