Chilled Tomato Consommé

Chilled Tomato Consommé
Photo by Victoria Pearson

Ingredients

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

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