Chilled Lemon Grass-Tomato Soup

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Chilled Lemon Grass-Tomato Soup

Recipe courtesy of Gourmet Magazine

 

3 stalks fresh lemon grass*

6 cups tomato water (recipe follows)

1 1/2 teaspoons unflavored gelatin

1-inch-thick slice watermelon

1 tablespoon finely chopped fresh chives

2 teaspoons finely chopped fresh mint leaves

*available at Southeast Asian markets and some

specialty foods shops

Discard 1 or 2 outer leaves of lemon grass and trim

root ends. Finely chop enough lemon grass from lower 6

inches of stalks to measure 1/4 cup total.

 

In a small saucepan combine lemon grass and 1 cup

tomato water and simmer uncovered, 10 minutes. Pour

mixture through a fine sieve into another small

saucepan, discarding solids, and stir in gelatin. Heat

mixture over low heat, stirring until gelatin is

dissolved. In a large bowl stir gelatin mixture into

remaining 5 cups tomato water. Chill tomato-water

mixture, covered, at least 8 hours and up to 1 day.

Discard rind and seeds from watermelon and finely chop

enough fruit to measure 3/4 cup.

 

Divide soup among 6 bowls and just before serving add

watermelon, chives, and mint

 

 

TOMATO WATER

4 pounds vine-ripened red tomatoes (about 10 medium)

1 1/2 tablespoons kosher salt

2 18-inch-square pieces cheesecloth

 

Rinse tomatoes well under running water and quarter.

In a food processor puree tomatoes with salt until

smooth. Line a large sieve set over a tall nonreactive

kettle with cheesecloth and carefully pour tomato

puree into center of cheesecloth. Gather sides of

cheesecloth up over puree to form a large sack and,

without squeezing puree, gently gather together upper

thirds of cheesecloth to form a neck. Carefully tie

neck securely with kitchen string. Tie sack to a

wooden spoon longer than diameter of kettle and remove

sieve. Put spoon across top of kettle, suspending sack

inside kettle and leaving enough room underneath sack

so that it will not sit in tomato water that

accumulates. Let sack hang in refrigerator at least 8

hours.

 

Without squeezing sack, discard it and its contents

and transfer tomato water to a bowl. Tomato water

keeps, covered and chilled, 4 days. Yield: about 6

cups

 

Yield: 6 servings

Prep Time: 16 hours

Cook Time: 30 minutes

 

 

 

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