Cold Tomato Cucumber Soup

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.

INGRIDIENT

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

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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.

NUTRITION FACT

Per Serving: 266 calories; protein 4.2g; carbohydrates 19.6g; fat 21.1g; cholesterol 14.1mg; sodium 372.5mg.

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