Tomato Consommé

Total time: 5 minutes
     This is my favorite "too hot to cook starter".  Here are 2 versions.... The really easy way:

 Ingredients:

• 1 can (10oz, 300ml) beef consommé
• 2 cups (16oz, 480ml) tomato juice
• 4 large, fresh basil leaves

 Instructions:

• Heat the consommé in a saucepan until it 'melts'. 
• Add the tomato juice, stir well, remove from heat and chill well - at least 4 hours. 
• To serve, ladle into soup bowls and snip some fresh basil leaves over the top.  Add pepper and serve.

 The other easy way:

 Ingredients:

• 1 package (24gr, .85oz) powdered gelatin, about 2 tbs
• 1/2 cup (4oz, 120ml) beef stock
• 1/2 cup water
• 2 cups (16oz, 480ml) tomato juice 
• 2 tbs Madeira  optional

 Instructions:

• Heat stock, water and Madeira in a saucepan. 
• When boiling whisk in gelatin and whisk continually for 1 minute.  
• Add tomato juice and let cool. 
• Refrigerate at least 4 hours, stirring once or twice if you remember.  If gelatin separates, just stir in.
• To serve: Stir gently and spoon into bowls. Garnish with snipped basil, pepper if you like and serve