Ingredients
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3 large Tomato
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3 red Orange
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2 tablespoons Olive oil
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1 tablespoon Basil paste
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1 tablespoon Dried onion
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2 cups Orange juice
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1 cup Tomato sauce
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3 teaspoons Vegetable powder
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2 tablespoons Maple syrup
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2 tablespoons juiced Lemon
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To taste Salt and pepper
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1/3 cup Soy cream
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To garnish:
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1 pinch fresh Parsley
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2 tablespoons Soy cream
Directions
Jamaican tomato soup is made of the unusual combination of tomatoes, orange juice, and lemon juice. Fruity and fresh, it is an ideal supper dish for hot summer days. A great plus is that it’s ready in only fifteen minutes, making it a perfect solution for those evenings when you feel lazy in the kitchen!
To prepare it, heat the olive oil with the basil paste in a soup pot. Add the diced tomatoes and the oranges, cook for a few minutes, then add the rest of the ingredients.
Cook for ten minutes, take off the heat and process with an immersion blender until smooth. Adjust the seasoning, add a gallop of soy cream, and transfer to the serving bowls. Garnish with fresh parsley and a little more soy cream, and serve well hot!
Steps
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1
Done
5 minutes
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Slice and diceRinse well the tomatoes, then chop them roughly. Peel the oranges by cutting off the ends and then peeling off the rest of the skin. Then, slice them into rounds. |
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2
Done
10 minutes
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CookHeat the oil and the basil paste in a soup pot. Add the diced tomatoes and oranges, and cook them for a couple of minutes. Then, add all the other ingredients, except for the soy cream. If there's not enough liquid to cover everything, add a little water. Stir well, then cover with a lid and cook for 8 minutes. Take off the heat, then, with the help of an immersion mixer, process until you obtain a smooth texture. Adjust with salt and pepper to taste, add the soy cream, stir, then transfer to the serving bowls. |
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3
Done
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Garnish and serveGarnish each bowl with a drizzle of soy cream and sprinkle some fresh parsley on top. |
