Tomato Madrilene


"Madrilene" is the French term for tomato consommé. The madrilene consists of tomato juice extracted with a juicer, which leaves the pulp behind. Nothing could be simpler or more refreshing than this ice-cold tomato soup spiked with ginger and citrus juice. Serve in chilled martini glasses for a light, intriguing first course on a hot summer night (spoons optional). The madrilene is also delicious as a cocktail mixed with vodka.


5 pounds very ripe, juicy tomatoes (such as Beefsteak)
  3-inch piece of fresh ginger (peeled)
  salt (to taste)
  Juice of 1 lime or lemon


Wash the tomatoes and remove any stems. Cut the tomatoes into large chunks that will fit through the feed tube of your extraction juicer. Juice the tomatoes and ginger, and pour the juice into a clean container. Cover and refrigerate until thoroughly chilled, at least 6 hours or overnight.

Before serving, add salt to taste. Squeeze the juice from the lime or lemon and add half of the juice (or more to taste). Serve ice cold in chilled martini glasses.


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