About 1/2 cup Pacific Foods Organic Unsweetened Coconut Milk
1 jalapeño, 1/2 thinly sliced, the remainder roughly chopped
2 vine tomatoes, cored and roughly chopped
2 peaches, 1 roughly chopped, 1 sliced and reserved for garnish
2 garlic cloves, smashed
1 small red onion, 1/2 roughly chopped, the rest thinly sliced and reserved for garnish
2 tablespoons olive oil
Juice and zest of 1 lime
1 tablespoon red wine vinegar
1 teaspoon kosher salt
Black pepper, to taste
1 32 fl. oz box Pacific Foods Vegan Organic Creamy Tomato Basil Soup
1/2 cup cilantro loosely packed cilantro leaves, roughly chopped, plus extra for garnish (if desired)
1 avocado, halved, pit removed and sliced, for garnish
Cherry tomatoes, halved, for garnish
Make the ice cubes: Add a slice of jalapeño to each section of an ice cube tray and fill about half way with Pacific Foods Organic Unsweetened Coconut Milk. Set in freezer for about 4 hours, or overnight.
About one hour before serving, add chopped tomatoes, chopped peach, chopped jalapeño, garlic, chopped red onion, olive oil, lime juice, lime zest, vinegar, salt and pepper to a non-reactive (glass) bowl. Let macerate for about 1 hour at room temperature.
Add tomato and peach mixture to a high speed blender and pulse until chunky. Add Pacific Foods Vegan Organic Creamy Tomato Basil Soup and cilantro and blend until mostly smooth, about 2 minutes. Taste for seasoning, adding salt and pepper if needed. Chill in the fridge for about 30 minutes, or longer if you have time.
Divide the chilled tomato soup amongst 4 bowls and add a few coconut jalapeño ice cubes to each bowl. Garnish with sliced peaches, sliced red onion, sliced jalapeño, halved cherry tomatoes, avocado and cilantro (if using). Enjoy!