Coco Bananas Fresh Tomato Soup Recipes

COCO-BANANA'S FRESH TOMATO SOUP

Steps:

• Fry the onion and garlic (in olive oil or dry fry it if you want fat free, but it tastes better with olive oil), until it is fragrant. Add the tomatoes, and 1.5 litres of water or vegetable stock.
• Bring to a boil and then reduce to a simmer. Cook on low until the tomatoes have stewed. Add the chopped herbs.
• Drain the tomatoes, but keep the liquid.
• Begin pureeing the soup, adding liquid until you reach the desired consistency. I like it to be thicker. Puree until it is smooth, or you can leave it chunky if you want. I like it to be very smooth.
• Season to taste, and re-heat.

FRESH TOMATO-COCONUT SOUP

Steps:

• Combine the tomatoes, scallions, and dill in a food processor. Process until coarsely pureed, then transfer to a serving container.
• Whisk in the coconut milk, lime juice, paprika, salt, and pepper. Cover and let the soup stand, either at room temperature or refrigerated, for 15 minutes or so to allow the flavors to blend.
• To serve, ladle the soup into bowls, then place a little of each topping ingredient in the center of each bowl. Serve at once.
• This soup is nice served side by side with a cool noodle dish or a main dish salad. It pairs well with any of the following: fresh corn on the cob, steamed broccoli, or green beans. Complete a meal with any of the following choices: Southeast Asian Cold Noodles with Tempeh (page 166), Tropical Tofu Salad with Chutney Mayonnaise (page 157), Gado Gado (page 160), or Asian Edamame and Tofu Chopped Salad (page 158).
• Calories: 113
• Total Fat: 5g
• Protein: 3g
• Carbohydrates: 17g
• Fiber: 3g
• Sodium: 25mg