Tomato Basil Soup
- 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
- 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. rnPour the tomato mixture into the cheesecloth and let drain for 3 hours or overnight in the fridge without disturbing.
- Remove and discard tomato mixture. rnCheck strained liquid for seasoning.
- In the cup soak 1 tbsp basil seeds with a 1/2 cup of strained liquid for 20-30 minutes or longer.rnServe 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.
tomatoes, clove of garlic, stalk lemongrass, ginger, salt, freshly ground black pepper, basil seeds, straws
Taken from food52.com/recipes/61786-tomato-basil-soup (may not work)