Description
This cold tomato soup recipe is perfect if you love the flavor of a fresh tomato right out of your garden. This refreshing soup makes a healthy summer lunch and can be made ahead to save time on busy days.
Ingredients
- ½ tablespoon olive oil
- 1 medium yellow onion, roughly chopped
- 4 medium tomatoes, roughly chopped
- ½ cucumber, roughly chopped
- ¼ cup coconut milk
- 1 ½ tablespoons mayonnaise
- 1 tablespoon heavy cream
- 3 teaspoons grated lime zest
- ¼ teaspoon maharaja curry powder
- ¼ teaspoon salt
- 1 teaspoon chopped fresh mint leaves
- 1 pinch ground black pepper
Instructions
- Heat olive oil in a medium pan over medium heat. Add onion and saute for 3 minutes. Add tomatoes and continue to cook
- stirring occasionally
- until tomatoes begin to give up their juices
- about 2 minutes. Remove the pan from heat and let cool slightly
- 5 to 10 minutes.
- Puree tomato mixture in an electric blender by pulsing several times. Add cucumber and pulse until chopped into small pieces. Add coconut milk
- mayonnaise
- heavy cream
- lime zest
- curry powder
- and salt; pulse until well combined.
- Pour soup into a container or bowl and chill in the refrigerator for at least 1 hour. Serve in bowls garnished with mint leaves and pepper.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 1 hr 30 mins
Servings: 2