Chilled Coconut-Plantain Soup

Source: Scott McLeod, Fresca Superior

This exotic soup flavored with plantains, coconut milk and ginger tends to thicken the second day. Thin it with a little coconut or low-fat milk.

Ingredients
1/2 cup blended oil

1/2 teaspoon red chile flakes

1 tablespoon minced ginger

1 tablespoon minced garlic

1 tablespoon turmeric

1/2 cup onions, sliced

3 ripe plantains, peeled and sliced thin

4 cups water

1/2 cup half and half

6 cups coconut milk (about 3 cans)

1/2 cup Coco Lopez

Instructions
In a heavy bottom sauce pot, heat oil over medium heat. Add red chile flakes, ginger, garlic, onions and turmeric. Cook until about 4 minutes, until the onions are getting tender.

Add plantains and water, bring to boil then simmer for 5 minutes. Once the plantains begin to break apart, add half and half, coconut milk and Coco Lopez. Simmer for 10 minutes.

Remove from heat, puree until smooth. Pass soup through fine mesh strainer and chill.

To serve, adjust the consistency of the soup with additional coconut milk. Squeeze a fresh lime wedge in each bowl to balance out the soup’s sweetness.