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