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
- olive oil: 0.5 Tbsp
- medium yellow onion: 1 piece (chopped)
- medium tomatoes: 4 piece (chopped)
- cucumber: 0.5 piece (chopped)
- coconut milk: 0.25 cup
- ½ tablespoons mayonnaise: 1 piece
- heavy cream: 1 Tbsp
- lime zest: 3 tsp (grated)
- maharaja curry powder: 0.25 tsp
- salt: 0.25 tsp
- fresh mint leaves: 1 tsp (chopped)
- pinch ground black pepper: 1 piece
Metric Conversion
Stages of cooking
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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.
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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.
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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.
