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Tomato Sambuca Soup
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| 400 ml | can full fat coconut milk chilled at least 4 hours |
| 1 tbsp | cod starch |
| 1 pinch | salt |
| 2 lbs | tomatoes |
| 1 garlic clove minced | |
| 1 tbsp | sambuca liqueur |
| Salt | |
| pepper to taste | |
Without shaking can, open coconut milk and scoop into a large bowl only the thick cream that has risen to the top. Using an electric mixer beat cream with cornstarch until consistency of whipped cream. Season with pinch of salt. Cover and refrigerate up to 2 days. Chop tomatoes and place in a blender along with garlic. Purée until smooth. Strain into a saucepan and bring to a simmer over med heat. Stir in sambuca and continue to simmer for 2 min. Season to taste with salt and pepper. To serve divide soup among serving bowls. Top with a dollop of coconut cream and serve immediately.
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