Tomato basil soup

Directions

1. 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.
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 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.
6. It is served cold, but I like room temperature too.
7. You could add vodka or rum and make a cocktail drink.