Cold Tomato-Mango Coconut Soup

Think of this no-cook soup as a Thai-flavored gazpacho. It’s best with really lush summer tomatoes. Serve with a cold noodle dish for a quick summer meal. Adapted fromVegan Soups and Hearty Stews for All Seasons by Nava Atlas.

Serves: 6

  • 4 medium lush ripe tomatoes, finely diced
  • 1 ripe mango, peeled and finely diced
  • 1/2 medium cucumber, peeled, seeded, and finely diced
  • 1/2 medium orange or yellow bell pepper, finely diced
  • 2 scallions, thinly sliced
  • 1/4 cup chopped cilantro, or more to taste, plus more for garnish
  • Two 13.5-ounce cans light coconut milk
  • 1 teaspoon good-quality curry powder
  • 1/4 cup peanut butter or peanut satay sauce (make sure to
    thin out with warm water if too thick so it blends in with the soup base)
  • 2 to 4 tablespoons lime juice, or to taste
  • Salt to taste
  • Sriracha sauce or dried hot red pepper flakes to taste

Combine all ingredients in a serving container. Cover and refrigerate for an hour or two, until chilled.

Taste and adjust the seasonings. Top each serving with a sprinkling of chopped peanuts, if desired.

Nutrition information
Per serving:  Calories: 168;  Total fat: 11g;  Protein: 3g;  Fiber: 2g;Carbs: 19g;  Sodium: 46mg


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