Refresh your summer with this cold and tasty cricket powder tomato soup full of protein.
- 1 TBS olive oil
- 1 tbsp Naak cricket powder
- 1 small red onion, diced
- 1 28-oz. (800g) can of whole peeled tomoates
- 1 cup (240ml) water
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp smoked paprika (regular sweet paprika works, too)
- 1/3 cup (80ml) light coconut milk
- freshly ground black pepper
- basil leaves, julienned
- cashew cream
- Heat olive oil in a heavy-bottomed pot, over medium-low heat.
- When the pot is hot, add onions and cook for 6 to 8 minutes, until the onions are soft. Stir often to keep the onions from burning.
- Add the entire can of whole tomatoes, including the liquid, and 1 cup of water. Using the back of a wooden spoon, gently smash the tomatoes.
- Add cricket flour, dried oregano, dried basil, paprika, and a pinch of kosher salt.
- Raise the heat to medium and bring everything to boil. Let soup simmer for 8 to 10 minutes. Turn off heat.
- Let the soup cool off for 5 minutes before transferring to a blender to blend.
- Return soup to pot and stir in coconut milk.
- Serve in bowls with black pepper, basil leaves, and cashew cream, if you like.