Recipe courtesy of Jesse Brune
Total:
2 hr 20 min
Active:
20 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Directions

Put the tomatoes, green onions, lemon juice, basil, garlic and salt and pepper, to taste, into a food processor and run until blended and slushy. Put 4 layers of clean cheesecloth in a deep bowl. Pour the tomato mixture into the cheesecloth. Tie up the corners of the fabric. Add the slices of peeled beet root to the bowl to color the liquid. Hang the bag from a shelf in the refrigerator with the bowl underneath for a couple hours (or longer). Discard the beetroot. Ladle the consomme into chilled clear or white bowls and garnish each with a single piece of chive.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Tomato Sauce

Recipe courtesy of Alton Brown

Fire Roasted Tomato Blender Salsa

Recipe courtesy of Food Network Kitchen

Turkey Meatballs with Spaghetti Squash in Tomato Sauce

Recipe courtesy of Michele Ragussis

Avocado-Tomato Salad with Bacon and Blue Cheese

Recipe courtesy of Food Network Kitchen

Tomato Consomme

Recipe courtesy of Lynn Crawford

Consomme

Mozzarella Martini with Fresh Tomato Consomme

Recipe courtesy of Michael Chiarello

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.