Consomme Madrilene With Tomatoes

Peel, core and dice 4 tomatoes. Place a in large saucepan and add green peppers, leek or onion and egg whites, mixing well. Add chicken stock and season to taste with salt and pepper.

Place over medium low heat and slowly bring to a boil. Boil for 5 to 10 minutes.

Strain through sieve or strainer lined with a linen towel or cheesecloth. Discard vegetables and refrigerate consomme until serving time.

Just before serving, peel, core and seed remaining 2 tomatoes and dice fine. Mix with chives and pimiento and place 1 or 2 tablespoons of mixture in bottom of each soup bowl. Pour chilled consomme over vegetables and serve at once. Consomme should be thick and syrupy but not set.