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