Name: Cold Tomato Cucumber Soup
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Olive oil - ½ tablespoon; Yellow onion, roughly chopped - 1 medium; Tomatoes, roughly chopped - 4 medium; Cucumber, roughly chopped - ½; Coconut milk - ¼ cup; Mayonnaise - 1 ½ tablespoons; Heavy cream - 1 tablespoon; Grated lime zest - 3 teaspoons; Maharaja curry powder - ¼ teaspoon; Salt - ¼ teaspoon; Chopped fresh mint leaves - 1 teaspoon; Ground black pepper - 1 pinch

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cold Tomato Cucumber Soup

1. Olive oil - ½ tablespoon

2. Yellow onion, roughly chopped - 1 medium

3. Tomatoes, roughly chopped - 4 medium

4. Cucumber, roughly chopped - ½

5. Coconut milk - ¼ cup

6. Mayonnaise - 1 ½ tablespoons

7. Heavy cream - 1 tablespoon

8. Grated lime zest - 3 teaspoons

9. Maharaja curry powder - ¼ teaspoon

10. Salt - ¼ teaspoon

11. Chopped fresh mint leaves - 1 teaspoon

12. Ground black pepper - 1 pinch

How to cook deliciously - Cold Tomato Cucumber Soup

1. Stage

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.

2. Stage

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.

3. Stage

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.