Tomato Soup with Coconut Sorbet
Serves : 2 – 4
- 650gr Red, ripe tomatoes, cut in ¼
- 15gr Sundried Tomatoes
- 40gr Tomato Paste
- 50ml Olive Oil
Place all the ingredients in an oven tray, cover with foil and roast just until the tomatoes are soft.
Remove from the oven, cover the tray with plastic wrap and allow to slightly cool down.
Liquidise and strain. When heating up you might need to add a little bit of water/vegetable stock to get the soup to the correct consistency. Season with salt and freshly ground black pepper. Add home-made coconut sorbet for an extra delight.
Yields : about 700ml
- 4 cups or 2 tins Coconut Milk
- ½ cup Desiccated Coconut
- 1 ½ cup White Sugar
- 2 tots Malibu
- 10ml Glucose Syrup
Place all the above ingredients into a saucepan and bring to the boil.
Chill the mixture. If an ice-cream machine is not available put the chilled mixture into the freezer. Whisk every 30 - 45 minutes until frozen and allow for a light and fluffy sorbet.
When serving place the soup into a bowl and top with a scoop of sorbet.