Cold Tomato Cucumber Soup

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

Ingredients

• 1 pinch ground black pepper
• 1 tablespoon heavy cream
• 1 teaspoon chopped fresh mint leaves
• 1 medium yellow onion, roughly chopped
• 4 medium tomatoes, roughly chopped
• 3 teaspoons grated lime zest
• 0.25 teaspoon salt
• 0.5 tablespoon olive oil
• 0.25 cup coconut milk
• 1.5 tablespoons mayonnaise
• 0.5 cucumber, roughly chopped
• 0.25 teaspoon maharaja curry powder

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.