Recipe courtesy of Jesse Brune
Recipe courtesy of Jesse Brune
Episode:
It Ain't Easy Being Green
Chilled Tomato Consomme
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- Level: Easy
- Total: 2 hr 20 min
- Prep: 20 min
- Inactive: 2 hr
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 33
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 381 mg
- Level: Easy
- Total: 2 hr 20 min
- Prep: 20 min
- Inactive: 2 hr
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 33
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 381 mg
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.
