Chilled Tomato Consomme

1. 1

   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.

2. 2

   Put 4 layers of clean cheesecloth in a deep bowl.

3. 3

   Pour the tomato mixture into the cheesecloth.

4. 4

   Tie up the corners of the fabric.

5. 5

   Add the slices of peeled beet root to the bowl to color the liquid.

6. 6

   Hang the bag from a shelf in the refrigerator with the bowl underneath for a couple hours (or longer).

7. 7

   Discard the beetroot.

8. 8

   Ladle the consomme into chilled clear or white bowls and garnish each with a single piece of chive.

9. 9

   This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

10. 10

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

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