By Marcus Samuelsson | July 22, 2014

Pickled Jersey Tomato Soup with Ginger and Lemongrass

  • 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.

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