Image © Marlene Turner
Tomato Orange Soup
- 4 medium - large tomatoes
- 4 oz orange juice
- 1 clove garlic minced
- 1 medium onion chopped
- 1 Tbsp. olive oil
- 1 - 2 Tbsp. coconut cream
- Salt to taste
- Black pepper to taste
Place tomatoes in boiling water. When the skin splits, quickly remove from water and let cool in an ice bath.
Peel off skins from tomatoes; set aside. Heat a saucepan over medium heat. Once hot, add olive oil. Add chopped onions and cook until translucent. Add garlic and tomatoes and bring to a boil.
Once pot begins to boil, reduce heat and allow to simmer until mixture is slightly thickened.
Remove from heat and purée with a submerged blender. Add orange juice, salt and pepper. Taste and adjust, if needed.
Plate the soup then drizzle the coconut cream on top and swirl to create desired effect.