Chilled Tomato Consommé

Ingredients

• 2 garlic cloves
• 2 medium onions
• ½ cup ice
• 1 ½ teaspoons Sherry vinegar
• 1 tablespoon fresh tarragon
• 2 tablespoons fresh basil
• 8 large egg whites
• + 7 more ingredients
• • 1 teaspoon black pepper
  • 1 ½ teaspoons fine sea salt
  • 1 ½ pounds fennel (sometimes called anise)
  • 10 ounces mixed yellow and red pear tomatoes
  • ¼ cup parsley
  • 5 pounds tomatoes (preferably plum)
  • 2 tablespoons olive oil

Cut fronds from fennel stalks and reserve. Cut whole fennel (with stalks) in half lengthwise and core. Separate layers, reserving 3 or 4 tender inner pieces, and coarsely chop remaining fennel, including stalks. Cook onions, garlic, and chopped fennel in oil in a 5- to 6-quart heavy pot over mode...

View full recipe at Epicurious