Caribbean Citrus Tomato Soup.
The amazing flavors of citrus and sweet tomato come together in this light summery Caribbean Citrus Tomato Soup.
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Servings: 2 people
Ingredients
- 1 orange peel and juice
- 1 lime peel and juice
- 1/2 lemon zest and juice
- 1/4 onion chopped
- 1.5 pounds tomatoes
- 1 tablespoon olive oil
- salt & pepper
- nutmeg
- 1 pinch sugar optional
- basil chopped
Instructions
- Peel the orange and the lime with as little as pith (the white stuff immediately under the skin) and cut this in strips.
- Squeeze the juice out of the orange, lime and lemon.
- Chop the onion fine.
- Peel the tomatoes by slicing a cross into the base with a knife and submerge them into boiling water. When you see the skin parts at the cut, transfer the tomatoes into a bowl of ice water. When cool, peel the skin off. Cut the tomatoes in quarters. (NOTE 1)
- Heat olive oil in dutch oven and add the onion, citrus skins and tomato quarters. Allow to cook for a few minutes and then add the orange, lime and lemon juice.
- Cover and simmer for about 20 minutes.
- Transfer into a blender and blend until smooth.
- To make sure you have a velvety smooth soup, place a sieve over a pan and pour the soup from the blender straight into the sieve.
- To finish the Caribbean Citrus Tomato Soup, add salt, pepper, nutmeg and taste the soup. If it is too bitter of sour, add a pinch of sugar.
- Pour the soup in bowls or plates and decorate with strips of basil.
Notes
- Peeling the tomatoes is not a must, but when you don't have a blender, it make it a little easier to get to a smooth soup.
Nutrition
Calories: 179kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 19mg | Fiber: 8g | Sugar: 17g
Nutrition information is automatically calculated, so should only be used as an approximation.
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