Cayman-Style Tomato Soup

Ingredients

In this adaptation, the traditional Mexican Ajotomate is transformed into a Cayman-Style Tomato Soup by incorporating the unique flavors of the Cayman Islands. The original recipe's Mexican spices are replaced with Caribbean spices, such as allspice and Scotch bonnet peppers, to give the soup a distinct island flair. Additionally, lime juice is added to enhance the tropical flavors and provide a refreshing twist. We alse have the original recipe for Ajotomate, so you can check it out.

• 2 pounds (900g) ripe tomatoes, diced 2 pounds (900g) ripe tomatoes, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 16g, 8g
• Protein: 3g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced tomatoes, minced Scotch bonnet pepper, ground allspice, and dried thyme to the pot. Stir well to combine the ingredients.
3. 3.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together.
4. 4.
   Using an immersion blender or a regular blender, puree the soup until smooth.
5. 5.
   Return the soup to the pot and stir in the coconut milk and lime juice. Season with salt and pepper to taste.
6. 6.
   Simmer the soup for an additional 5 minutes to allow the flavors to blend. Adjust the seasoning if needed.
7. 7.
   Serve the Cayman-Style Tomato Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Tomatoes — Choose ripe and flavorful tomatoes for the best taste. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Scotch bonnet pepper — Be cautious when handling and mincing the pepper, as it is very spicy. Use gloves if necessary and wash your hands thoroughly afterward.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the Scotch bonnet pepper.
• If you prefer a milder flavor, you can substitute jalapeno pepper for the Scotch bonnet pepper.
• Serve the soup with a side of crusty bread or plantain chips for added texture.
• To make the soup creamier, you can add a dollop of coconut cream on top before serving.
• For a more substantial meal, you can add cooked shrimp or shredded chicken to the soup.

Serving advice

Serve the Cayman-Style Tomato Soup in warm bowls, garnished with fresh cilantro. Accompany it with a side of crusty bread or plantain chips for a satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of coconut milk on top of the soup before garnishing with fresh cilantro. Serve it in colorful Caribbean-inspired bowls for an extra touch of vibrancy.