The summer flavors of fresh tomatoes and cucumber combine in this cold creamy soup that can be made ahead for busy days.
Preparation Time
20 mins
Cooking Time
5 mins
Total Time
25 mins
Calories
266 Calories
Recipe Instructions
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.