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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
Makes 3-4 servings (about 2 cups)
kg (2.2 pounds) tomatoes, roughly chopped
large clove of garlic, roughly chopped
stalk lemongrass, 1/3 roughly chopped
grams (5cm-2 inches) ginger thinly sliced
teaspoon Sea salt
Freshly ground black pepper
tablespoon basil seeds
- 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.
- 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.
- 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.
- Remove and discard tomato mixture. Check strained liquid for seasoning.
- 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.
- It is served cold, but I like room temperature too.
- You could add vodka or rum and make a cocktail drink.
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper