Pickled Jersey Tomato Soup with Ginger and Lemongrass

By Marcus Samuelsson |


1 1⁄2 ounces vegetable oil

3 shallots, sliced

3 cloves garlic, minced

1 1⁄2 ounces ginger, minced

3 pieces lemongrass

1 tablespoon coriander seeds

1 28-ounce can crushed Jersey tomatoes

1⁄2 cup apple cider vinegar

1 quart vegetable stock

Salt, to taste


Heat a pot over medium heat, then add in the oil, shallots, garlic, coriander and lemongrass and sweat for a few minutes. Add in the tomato, vinegar and vegetable stock.

Bring to a boil, turn down the heat and let simmer for 20 minutes.

Place in a blender and blend until smooth. Season with salt and strain through a chinoise.