Chilled Herbed Tomato Soup with Citrus and Spice

• 2 tablespoons olive oil
• 5 14-ounce cans diced tomatoes in juice
• 1/2 cup chopped shallots
• 2 tablespoons minced lemongrass
• 1 tablespoon minced fresh ginger
• 1 tablespoon chopped garlic
• 2 tablespoons honey
• 2 cups chicken stock or canned low-salt broth
• 1 cup dry white wine
• 1/2 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 2 teaspoons grated lime peel
• 2 tablespoons fresh lemon juice
• 2 tablespoons aquavit or vodka
• 1/2 cup thinly sliced fresh arugula

1. Heat oil in heavy large pot over medium-low heat.
2. Add tomatoes with their juice, shallots, lemongrass, ginger and garlic; simmer until liquid evaporates, about 12 minutes.
3. Add honey and simmer until mixture is very thick, stirring frequently, about 8 minutes.
4. Add chicken stock and next 5 ingredients.
5. Simmer 30 minutes.
6. Working in batches, strain soup into large bowl, pressing on solids to release juices.
7. Discard solids.
8. Season soup with salt and pepper.
9. Chill soup at least 8 hours.
10. Stir lemon juice and aquavit into soup.
11. Garnish with arugula.

olive oil, tomatoes, shallots, lemongrass, fresh ginger, garlic, honey, chicken stock, white wine, lime juice, fresh cilantro, fresh mint, lime peel, lemon juice, aquavit, arugula

Taken from www.epicurious.com/recipes/food/views/chilled-herbed-tomato-soup-with-citrus-and-spice-4323 (may not work)