Day two of the great tomato soup challenge! Sometimes we post recipes knowing that most of you won't really make them. I mean, we have to give our moms something to forward to their friends. This is not one of those times; with whatever power you've vested in us, we now strongly urge you to drop everything and make this smooth, addictive soup. This recipe came about because we wanted to try the tomato-coconut soup we made last fall with raw tomatoes, to let the tomato flavor really shine. Result: the best soup we've had this summer. Really. The richness of the coconut milk, the fruitiness of ripe tomatoes and the heat from the garlic, ginger and jalapeño all cooperated to produce a final product that had us squealing with tomato-induced joy. (Sorry, heartburn sufferers, you should probably sit this one out).
We used Early Girl tomatoes, which are about the size of a racquetball. Use whatever delicious tomatoes are at your disposal.
16 Early Girl tomatoes, chopped (which came out to 5 cups pureed)
1 cup coconut milk
1-2 cloves garlic
1/2 teaspoon cumin
1 jalapeño chile, minced (seeds removed for the heat-shy)
2 teaspoons minced ginger
1/2 teaspoon salt
lemon wedges and chopped cilantro for topping
Combine tomatoes, coconut milk, garlic, cumin, chile, ginger and salt in a blender and puree until smooth. (If you have a hot date later tonight, drop the whole cloves of garlic into boiling water for minute to mellow them out. ) Serve at room temperature with cilantro and lemon wedges.