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TOMATO CONSOMMé WITH CHEESE ON TOAST

Introduction & method

This beautifully clear, intensely flavoured cold tomato soup is really easy to make. Add a chunk of cheese on toast for a startling light lunch or main course starter.

Tomato Consommé with Cheese on Toast Recipe

Wash the tomatoes and chop each one into about 8 pieces. Put them in a bowl with the roughly chopped (pre-cooked) beetroot. Stir in the vinegar and Worcester sauce, and whizz to a pulp in a blender. You'll probably need to do this in several batches.

Place a colander over a large bowl or pan, and line it with 2 or more layers of wet muslin cloth. Tip the tomato/beetroot pulp in and tie the 4 corners together. Hang the bundle over the bowl and leave it for an hour or two for all the liquid to drip out. Chill the consommé until you need it.

Grate the cheese and mix with the egg and Worcester sauce. Lightly toast the slices of bread and place a dollop of the cheese mixture on each one. Grill for about 5 minutes until melted and bubbly.

To serve, pour consommé into bowls with a sprig of basil, and place a slice of cheese on toast into each bowl.



The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Tomato Consommé with Cheese on Toast on YouTube.

 
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Ingredients & Info


SOUP
•  1.8 kilos tomatoes
•  1 beetroot
•  2 tbsp white wine vinegar
•  1 splash Worcester sauce

PLUS
For each person you'll need a thick slice of nice round bread, and about 25g (1 oz) of Old Amsterdam cheese mixed with egg and Worcester sauce. Sprigs of basil to garnish.

UNITS:
Metric
Imperial
US (cups, sticks, etc)

Serves 4 -6 people
Prep time: 10 minutes. Filtering/chilling time time: 2 hours.
Cooking time: 10 minutes.
Total time: 2 hours 20 minutes.

Watch the video on YouTube