Not (Just) Another Tomato Soup

I realize this is my third tomato soup post of the season. I would apologize, but they're all so different and worthy in their own right. First you've got your classic Cream of Tomato Soup. Then you've got a thick, robust Almost BLT Soup and now this one. It has a fusion feel to it. The trilogy of flavor components; garlic, ginger and coconut milk, give this a distinct tropical mood. The tomato makes it taste fresh from the backyard garden.

Fusion Tomato Soup

Makes 6 cups

2 teaspoons safflower oil

1 onion, chopped

1 1/2 tablespoons fresh minced ginger

1 clove garlic, minced

1 cup chicken broth

1/2 cup, plus 1/3 cup coconut milk

28 ounces fresh tomatoes (about 3 large)

1 tablespoon, plus 1 teaspoon sugar

1 teaspoon hot sauce

2 teaspoons salt

Chopped cilantro, for garnish (optional)

Fried shallots, for garnish (optional)

Heat oil in a Dutch oven over medium-high heat. Add onion and saute for about 10 minutes, until the onions are softened and fragrant. Add ginger and garlic, saute 2 minutes. Add broth, coconut milk, tomatoes, sugar, hot sauce and salt. Start on variable #1, increase to #10, then high. Run for 1 minute.

Serve hot with chopped fresh cilantro and fried shallots (optional).

They All Scream for Ice Cream!

The illusive ice cream beast. I know all the promo-videos show someone making ice cream, but it's more like a runny sorbet consistency and if you freeze it, it pretty much turns into a rock. My loyal peanut gallery had expressed making "real" ice cream from the Vita-Mix as a top priority. I was on it. Granted you have to temper it by freezing after you blend it so you can't eat it immediately. If you're looking for instant gratification, you're going to have to settle for the runny stuff, but if you can hold out, this is truly worth the wait. The beautiful thing is that you can use this vanilla base for any number of flavors. I haven't started experimenting yet, but the sky's the limit!

Toasted Coconut Ice cream

Makes 3 to 4 very rich servings

1 cup whole milk

small tin sweetened condensed milk

2 teaspoons vanilla extract

6 frozen ice cubes of coconut milk

1/2 cup toasted unsweetened coconut

Place all in the container of the Vita-Mix. Start on variable #1, increase speed to #10. Use tamper to make sure the coconut milk cubes are completely incorporated.

Pour into a container with a lid, or cover with foil. Freeze until set, 8 hours or overnight.

Scoop and serve.

Exotic Breezes

This has all sorts of exotic flavors going on and they meld perfectly. A lassi is somewhere between a shake and a smoothie, not quite a main course beverage, yet not quite dessert. The traditional Indian lassi you will find on most restaurant menus is mango and no arguing, a marvelous creation. But if I may say so, this rivals the classic.

Cardamom-Coconut Lassi

makes 1 (12-ounce) drink

12 ounces non-fat Greek yogurt

3 tablespoons honey

1/2 teaspoon cardamom

1/4 cup toasted unsweetened coconut

2 ice cubes if you want a thinner, colder consistency

Place all the ingredients in the container of the Vita-Mix. Start on variable #1, increase to #10 and run until everything is combined, about 40 seconds. You may need to use the tamper to get the spices and honey off the edges of the container and thoroughly incorporated.