Fine tomato soup with coconut milk

Ingredients for 4 servings:

• 1 gr. can/n tomatoes, in juice (450 g)
• 1 can coconut milk (250 g)
• 1 onion(s), chopped
• 1 tsp all-spice
• 3 juniper berries
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp black pepper
• 1 tbsp white balsamic vinegar
• Sugar
• Salt
• 1 small chili pepper(s)
• ½ stalk(s) lemongrass (not essential)
• 1 can of corn
• 3 tbsp olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the onion in olive oil until translucent, add the large can of tomatoes, and simmer. Crush the allspice, juniper berries, coriander, cumin, and black pepper and add. Season well with white balsamic vinegar, sugar, and salt. Finely chop the chili (seeded) and lemongrass and simmer. Add the coconut milk and a drained can of corn, bring to a boil, and serve.