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 basil, orange julienne, tomatoes, green onion, and lime juice and juice of one lemon to a boil in a medium saucepan. Then 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 hand blender. Pass through a sieve to remove all the seeds. Return the soup to the saucepan.

In a small baking bowl, stir 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, parsley or chives, and salt and pepper to taste. Garnish the soup with jerk croutons, if desired.

Our tip: Fresh chives are much more aromatic than dried ones!

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