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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
- 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
- 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.
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe