Tomato Banana Soup with Ginger and Mango

Some say "what grows together, goes together" - but this can not be said about this combination.

Tomatos and Bananas and Mangos are not growing together, at least in my back yard. The tomatoes are home grown, the rest is from the supermarket.

A watched a recorded foodshow and a Michelin star chef, Christian Henze, served that for his guests.
I looked around the table and saw a ripe mango, a brown banana sitting on top of some green tomatoes to help them ripe. Knowing that I had enough red ones sitting around too and ginger and onions in store, I was ready to cook.

The ginger is the important part in this soup, so do not skimp on it. It balances out the sweetness with some heat.

Lets make some crazy soup!

recipe for 2:
1 ripe banana
1/2 ripe mango
2 knobs of ginger
200 g cherry tomatoes
1 red onion
2 cloves of garlic
500 ml veg stock
salt and pepper
1 tbsp rapeseed oil

Chop onion, ginger and garlic and halve the tomatoes. Peel the banana and cut it into slices.
Start the oil with onions, garlic and ginger and give it 4 min to soften.

One side of the mango is enough, so add all that to the pot and pour the veggie stock on top.
It needs a good bit of salt and pepper.
When it is cooked for 10 min, use a stick blender and make a creamy soup.