Tomato Orange Soup

The orange accentuates the sour-sweet flavor of the beef tomatoes. They are served with jerk croutons, which tantalize the palate even more.

Bring orange julienne, tomatoes, basil, green onion, and lime juice and juice of one lemon to a boil in a medium saucepan. Next, reduce the temperature on the spot and simmer the contents of the pot on low heat for fifteen min with the lid closed. Remove the orange julienne.

Blend the mixture with the chopping stick of the hand mixer. Pass through a sieve as desired to remove all the seeds. Pour the soup repeatedly into the saucepan.

In a small baking bowl, whisk the cornstarch with the orange juice until smooth and fold into the soup. Cook the soup over medium heat, stirring throughout, until it thickens. Reduce heat, then stir in cilantro, chives or parsley, and salt and pepper to taste. Garnish the soup with jerk croutons to taste.

Our tip: Always use fresh chives whenever possible!

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