Tomato and coconut milk soup
Preparation time: 20 min
Cooking time: 30 min
- 3 lb tomatoes
- 1 chopped onion
- 1 cup coconut milk
- 4 oz ginger root
- 1 tsp. olive oil
- 7 oz pumpkin seeds
Cut a slit in the tomatoes using a knife and immerse them for 30 seconds in boiling water.
Immediately immerse the tomatoes in a bowl of iced water, then remove the skin and the seeds.
Heat the saucepan to 2/3 of the maximum power of your stove with the olive oil and sweat the onions for 2 min.
Add the tomatoes, coconut milk, ginger and cook covered over low heat for 20 min.
Remove the piece of ginger and blend the soup. Season to taste.
Serve with the pumpkin seeds.
Tip: You can add chunks of mozzarella just before serving for a new take on the tomato/mozzarella combination!