Place the red tomatoes in a blender then pour water into it. Blend until smooth then set aside.

Remove the squid ink then cut into rings. Set aside.

Preheat a skillet over medium heat then pour extra virgin olive oil into the skillet.

Once the oil is hot, stir in chopped onion and minced garlic then sauté until wilted and aromatic.

Next, add squids to the skillet then sauté until just wilted.

After that, pour the tomato mixture to the skillet then season with oregano. Bring to boil.

Once it is boiled, stir in collard green and pour coconut milk into the skillet. Bring to a simmer.

Once it is done, remove from heat and transfer to a serving bowl.

Drizzle lemon juice over the soup then serve warm.

Enjoy immediately.