Tomato Basil Soup

1. 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.", "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.

2. 2

   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.

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   Check 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.

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   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."]

* Per serving · 4 servings · Values may vary.

No additional tips available.