TOMATO BISQUE WITH COCONUT SNOW AND BLACK SEA SALT
Inspired By: Tomato Bisque with Coconut Snow and Hawaiian Black Sea Salt by Norman Van Aken

Ingredients:

For the tomato bisque

6 large tomatoes, cored and seeded
PureSpice ® Salt and pepper to taste

For the coconut "snow":

1 cup plus 1 tablespoon coconut milk

For the garnish:

2 coquitos, thinly sliced
PureSpice ® black sea salt

1. For the tomato bisque, in the bowl of a food processor fitted with a metal blade, pulse the tomatoes to form a rough paste, about five times. Transfer to a medium plastic bowl, season, and reserve.
2. For the coconut snow, place the coconut milk in the canister of a Pacojet and set aside in the freezer until firm. Transfer the canister to the Pacojet and puree according to the manufacturer's instructions until smooth and creamy. Reserve keeping cold.
3. To serve, spoon some tomato soup into a bowl and top with a quenelle of coconut snow and garnish with coquitos, and Black Sea Salt.