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