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
What You'll Need
kg (2.2 pounds) tomatoes, roughly chopped
large clove of garlic, roughly chopped
stalk lemongrass, 1/3 roughly chopped
(5cm-2 inches) ginger thinly sliced
Freshly ground black pepper
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.