Tomato & Coconut Bisque

By • August 8, 2013 • 0 Comments

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Author Notes: Juicy, ripe summer tomatoes are combined with creamy coconut milk for a luxuriously thick and flavorful bisque that requires only a blender.Courtney

Serves 2-3

  • 2 pints heirloom cherry or grape tomatoes
  • 1 large handful of fresh basil leaves
  • heaping 1/2 cups raw cashews
  • 1/2 can of full fat coconut milk (about 1 scant cup)
  • juice of 1 lime
  • 1 teaspoon freshly grated ginger root
  • 1 pinch sea salt
  • 1 pinch red pepper flakes
  1. Put all of the ingredients into a blender and blend on high until smooth. If you blender isn't powerful enough, you might have a chunkier bisque, but it will still be tasty! Serve garnished with additional basil leaves and a bit of coconut milk. This bisque can be served chilled or at room temperature.
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