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Makes
3-4 servings (about 2 cups)
Author Notes
The 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
Ingredients
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1
kg (2.2 pounds) tomatoes, roughly chopped
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1
large clove of garlic, roughly chopped
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1
stalk lemongrass, 1/3 roughly chopped
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50 grams
(5cm-2 inches) ginger thinly sliced
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1/2 teaspoon
Sea salt
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Freshly ground black pepper
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1 tablespoon
basil seeds
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Lemongrass straws
Directions
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Cut the lemongrass 6-7 cm from the root and take outside layer, coarsely chop rest of that 6-7 cm piece. Rest of the lemongrass cut into 15-20 cm long piece that you will slowly start peeling, you will probably have to discard first couple layers before you reach softer layers; the one that will curl into 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.
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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.
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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.
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Remove and discard tomato mixture.
Check strained liquid for seasoning.
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In the cup soak 1 tbsp basil seeds with a ½ cup of strained liquid for 20-30 minutes or longer.
Serve as an appetizer; chilled in a glass with 1 tbsp soaked basil seeds and garnish with lemongrass straw.
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It is served cold, but I like room temperature too.
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You could add vodka or rum and make a cocktail drink.
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