Tomato basil soup

By • August 21, 2016 0 Comments

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Author Notes: Recipe is for Tomato consommés. I just played a little bit around with the ingredients. You will never be closer to drink the sunlight.anka

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Makes 3-4 servings (about 2 cups)

  • 1 kg (2.2 pounds) tomatoes, roughly chopped
  • 1 large clove of garlic, roughly chopped
  • 1 stalk lemongrass, 1/3 roughly chopped
  • 50 grams (5cm-2 inches) ginger thinly sliced
  • 1/2 teaspoon Sea salt
  • Freshly ground black pepper
  • 1 tablespoon basil seeds
  • Lemongrass straws
  1. Cut the lemongrass 6-7 cm from the root and take outside layer, coarsely chop rest of that 6-7 cm peace. Rest of the lemongrass cut in to 15-20 cm long peace that you will slowly start peeling, you will probably have to discard first couple layers before you reach softer layers; the one that will curled in to the straw after you peel off. Depend on the lemongrass you can get about 3-4 straws. Wrap them in saran wrap or place in the plastic bag; you don’t want them to dry out.
  2. Put coarsely chopped tomatoes, garlic, chopped lemongrass, coarsely chopped ginger (no need to peel), sea salt and black pepper in a food processor and pulse until start releasing juices but still chunky, let sit for 30-60 minutes.
  3. Line a sieve with a couple layer of cheesecloth over a large bowl. Pour the tomato mixture into the cheesecloth and let drain for 3 hours or overnight in the fridge without disturbing.
  4. Remove and discard tomato mixture. Check strained liquid for seasoning.
  5. In the cup soak 1 tbsp basil seeds with ½ cup of strained liquid for 20-30 minutes or longer. Serve like appetizer; chilled in a glass with 1 tbsp soaked basil seeds and garnish with lemongrass straw.
  6. It is served cold, but I like room temperature too.
  7. You could add vodka or rum and make a cocktail drink.

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