Vaibhav Bhargava. Molecule Air & Bar & the Drunken Botanist

Method:

1. In a sauce pan add tomato juice, ginger, green chili and boil for 5 mins and then simmer for 10 mins.
2. In a separate pan boil the water and add the jasmine leaves for 10 mins for the release of flavors and then strain it.
3. Add basil leaves, jasmine tea, seasoning and boil for another 5 minutes and strain.
4. Cut the leeks into fine julienne and fry till crispy at 180 degree for 3 to 4 mins and then put on a tissue paper to blot the oil.
5. Put back the soup in a pot.
6. Make truffle powder with truffle oil and malto dextrin.
7. Serve along with garlic toast n leeks.