Cold Vegetable Soup (Madrid-Style Consommé)

Name: Cold Vegetable Soup
Yield: 8
Ingredients: 1 kg of peeled and chopped tomatoes; 2 tablespoons of finely chopped shallot; 1/4 cup of small, finely chopped onion; 1/4 cup of finely chopped parsley; 1 bay leaf; 2 sprigs of thyme; 1 tablespoon of grated ginger; egg white and shell from 1 egg; to taste; 1/2 clove of garlic; 3/4 liter of strong chicken broth; 1 tablespoon of vinegar; English mustard to taste; 2 tablespoons of unsalted gelatin, softened; 1/3 cup of water

1
1 kg of peeled and chopped tomatoes
2
2 tablespoons of finely chopped shallot
3
1/4 cup of small, finely chopped onion
4
1/4 cup of finely chopped parsley
5
1 bay leaf
6
2 sprigs of thyme
7
1 tablespoon of grated ginger
8
egg white and shell from 1 egg
9
to taste
10
1/2 clove of garlic
11
3/4 liter of strong chicken broth
12
1 tablespoon of vinegar
13
English mustard to taste
14
2 tablespoons of unsalted gelatin, softened
15
1/3 cup of water

Ingredients

1
1 kg of peeled and chopped tomatoes
2
2 tablespoons of finely chopped shallot
3
1/4 cup of small, finely chopped onion
4
1/4 cup of finely chopped parsley
5
1 bay leaf
6
2 sprigs of thyme
7
1 tablespoon of grated ginger
8
egg white and shell from 1 egg
9
to taste
10
1/2 clove of garlic
11
3/4 liter of strong chicken broth
12
1 tablespoon of vinegar
13
English mustard to taste
14
2 tablespoons of unsalted gelatin, softened
15
1/3 cup of water

Directions

1
Combine the first 9 ingredients in a pot and mix well with a wooden spoon rubbed with garlic
2
Simmer slowly for 30 minutes
3
Strain
4
Mix with chicken broth and warm
5
Add remaining ingredients
6
Refrigerate
7
Serve in bouillon cups garnished with chopped parsley and a slice of lemon, 8 portions