{ Chilled Heirloom Tomato Soup }

I have not posted a SOUP Saturday in a long time! 100 degree days demand chilled soup. Here is a recipes for chilled heirloom tomato soup, made with coconut milk, lime juice and Sriracha.

{ ingredients }

  • 3 lb. red and orange heirloom tomatoes
  • 2 Tbs. olive oil
  • 3 shallots, finely chopped
  • ¼ tsp. cumin seeds (I toasted mine slightly)
  • 2 Tbs. tomato paste
  • 2 Tbs. Sriracha chile-garlic sauce  (more or less to your heat preference)
  • Juice from two limes
  • 3 cups coconut water
  • ⅓ cup unsweetened full-fat coconut milk, plus extra for drizzling
  • 1 cup halved heirloom cherry tomatoes

{ directions }

  1. Halve the large tomatoes and scoop out seeds and juicy interior over bowl. Pour and press seeds through fine mesh sieve or cheesecloth over bowl to extract juice. Discard seeds, and set juice aside. Chop remaining tomato shells, and set aside.
  2. Heat oil in large skillet over medium-high heat. Add shallots, and cook 2 minutes. Stir in toasted cumin seeds, tomato paste, and sriracha, then add chopped tomatoes and about half of the cherry tomatoes, cut in half. Simmer 5 to 6 minutes. Cool.
  3. Transfer mixture to blender. Add reserved tomato juice, lime juice, coconut water, and coconut milk, and blend until smooth. Season with plenty of salt and pepper, and chill for at least two hours.
  4. To serve, pour soup into small cups, lightly drizzle with coconut milk, and garnish with cherry tomatoes (and extra Sriracha if you want).
  5. Yum! Enjoy!

Makes about 4 servings. I doubled this recipe for a dinner party! Based on this recipe.

{ Keep Cooking in Love & Light! }


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