Fresh Tomato-Coconut Soup

I love making cool, refreshing soups that need no cooking at all on hot summer days. This one is nothing like the classic Indian soup of the same name, but has a personality all its own. Adapted from Vegan Express by Nava Atlas. Photo from Orchard House Heirlooms.

Serves: 6

  • 2 pounds ripe flavorful tomatoes, coarsely chopped
  • 2 scallions, coarsely chopped
  • 1/4 cup fresh cilantro leaves, or more, to taste
  • One 14.5-ounce can light coconut milk
  • Juice of 1 lime, or more to taste
  • Thai red chili paste, dried hot red pepper flakes,
    or sriracha sauce, to taste
  • Salt and freshly ground pepper to taste

For topping:

  • 1 large yellow tomato, finely diced,
    or 1 1/2 cups halved yellow grape tomatoes
  • 1/4 cup finely diced orange or green bell pepper
  • 6 to 8 fresh basil leaves, cut into strips

Combine the tomatoes, scallions, and cilantro in the container of a food processor. Process until coarsely pureed, then transfer to a serving container.

Whisk in the coconut milk, lime juice, sugar, paprika, salt, and pepper. Cover and refrigerate the soup for 30 minutes to an hour or so to chill and allow the flavors to blend.

To serve, ladle the soup into bowls, then place a little of each of the topping ingredients in the center of each. Serve at once.

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