Tomato Bouillon on the Rocks

Tomato Bouillon on the Rocks
Now I know that everyone and their cousin has a Gazpacho recipe these days. Now, once upon a time, Gazpacho was exotic and Tomato Bouillon commonplace. So, try this for a refreshing summer retro treat. Retro soup, cocktail, and beverage all in one!

Tomato Bouillon on the Rocks

1/4 cup diced celery
1/4 cup diced carrots
1/4 cup chopped onion
2 sprigs parsley
4 cups canned tomato juice (or homemade)
1/8 to 1/4 teaspoon white pepper
6 whole cloves
1 teaspoon salt
1/8 teaspoon dried thyme
2 cups canned bouillon or consomme, chilled
6 lemon slices
6 green scallions or celery sticks

Early on the day, if desired :

1. In large saucepan, combine all ingredients except bouillon, lemon slices, scallions. Bring to boil; cover; simmer over low heat 1 hour.

2. Strain; then refrigerate

15 minutes before serving:

1. Combine chilled tomato mixture with bouillon.

2. Serve in Old-fashioned glasses, filled one-fourth full with crushed ice. Garnish each with a lemon slice which has been snipped in center and has a scallion threaded through this center. Makes 6 servings.

Comments

  1. How about some jelled consommé?

  2. You know, I thought about that too. I will have to keep an eye out for a recipe.

%d bloggers like this: