Wedding Recipe help... Freke, anyone?

[Pandora II]

As a starter, we are having a chilled tomato (or tomato and basil) soup.

I need to give the Chef a recipe.

So, does anyone have an amazing chilled tomato soup recipe?

Musn''t involve chicken stock or nuts - allergies and vegetarians.

I would be soooooo grateful for some help. I''ve found loads on the net, but I''d rather have one of your tried and tested recipes.

 

[FrekeChild]

Oooo...I don''t have one...However, have you heard of tomato consomme?

Let me see if I can find a recipe...

 

[FrekeChild]

Ok. So I''m kind of making this up because I couldn''t find any suitable recipes and the book I *thought* had it in there doesn''t. So...Anyway, this recipe is VERY different from most tomato soup recipes. It should be completely clear and very light-but intensely TOMATO.

This was adapted from this recipe and it''s only 4 servings

20 Fresh ripe tomatoes: core removed
1 T salt
1 tsp fresh ground pepper (to taste)
Chiffonade of basil to garnish

Bring 2 large pots of water to a boil. Lower the tomatoes into the water, blanch until skin is able to be peeled off easily.
Place blanched tomatoes into ice cold water, and remove to peel off the loosened skins.
Add salt and pepper to tomatoes and puree until mostly liquid/ sauce chunky/small dice.
Pour the puree into a few layers of cheese cloth in a collander over a bowl to contain the clear liquid.
Set aside and refrigerate the clear strained liquid.

TaDa! Clear tomato consomme that looks perfectly clear but tastes super tomatoey.

Don''t worry I won''t be upset if you don''t like the idea!

I think I''m going to make it myself soon. Seems like a good soup for summer...

 

[Anna0499]

ETD: Sorry, didn't read your whole OP before posting - you don't want web results! Good luck!

 

[Pandora II]

Date: 6/30/2008 9:26:27 PM
Author: FrekeChild
Ok. So I''m kind of making this up because I couldn''t find any suitable recipes and the book I *thought* had it in there doesn''t. So...Anyway, this recipe is VERY different from most tomato soup recipes. It should be completely clear and very light-but intensely TOMATO.

This was adapted from this recipe and it''s only 4 servings

20 Fresh ripe tomatoes: core removed
1 T salt
1 tsp fresh ground pepper (to taste)
Chiffonade of basil to garnish

Bring 2 large pots of water to a boil. Lower the tomatoes into the water, blanch until skin is able to be peeled off easily.
Place blanched tomatoes into ice cold water, and remove to peel off the loosened skins.
Add salt and pepper to tomatoes and puree until mostly liquid/ sauce chunky/small dice.
Pour the puree into a few layers of cheese cloth in a collander over a bowl to contain the clear liquid.
Set aside and refrigerate the clear strained liquid.

TaDa! Clear tomato consomme that looks perfectly clear but tastes super tomatoey.

Don''t worry I won''t be upset if you don''t like the idea!

I think I''m going to make it myself soon. Seems like a good soup for summer...

You star!

That is exactly what I am after!

I prefer the idea of a very light, clear soup that is very tomatoey. The thicker ones just make me feel like it''s normal soup that is cold - whereas this is a bit special.

The chef might have a slight fit at the number of tomatoes he will need to buy for 120 people!

 

[FrekeChild]

Lol. Well it may not have to be that many-it just depends on how ripe the tomatoes are and how much juice they give off. Plus I think that was a pretty big portion-like about 8oz or so each. If it''s the first course, it would probably be more like 4oz each-which is probably a large tomato or two each. Lol. He should be grateful though-it''s not that much labor that goes into it-once the tomatoes are prepped it''s up to gravity to do the work! No sweat for him!

Lol. I think I''ll try it out myself one of these days when USA tomatoes are no longer big pieces of salmonella.