Sopa De Tomates Con Platanos
(Tomato Soup with Bananas)
History: A recipe of Ecuadorian origin. Actual recipe calls for Plaintains.
Taste: Tastes like a spicey tomato soup. Can't quite decide if I like it or not, so I have to keep trying more!
Yield: 4 Servings
In large saucepan, combine tomatoes, stock and salt. Bring to a boil - cover and simmer over low heat until tomatoes are soft.
Heat oil in saucepan. Add onions - saute until transparent. Peel and slice bananas. Add banana slices to sauteed onions. Saute - crushing slightly.
Strain tomato pulp through strainer - or puree in a blender or food processor. Stir puree into onion mixture.
In bowl, combine cornstarch and half & half. Stir in about 1/4 cup hot tomato soup. Stir cornstarch mixture into remaining soup.
Stir constantly over low heat until soups thickens slightly. Season with white pepper. Garnish with coconut. Pour into a tureen or serve in individual bowls.