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 from Vegan Soups and Hearty Stews for All Seasons ^[1] by Nava Atlas.

Serves: 6

• 4 medium ripe tomatoes, finely diced
• 1 ripe mango, finely diced
• 1/2 medium cucumber, peeled, seeded, and finely diced
• 1/2 medium red bell pepper, finely diced
• 2 scallions, thinly sliced
• 1/4  cup chopped cilantro, or more to taste
• Two 13.5-ounce cans light coconut milk
• 1 teaspoon good-quality curry powder
• 1/4 cup jarred Thai peanut satay sauce,
  whisked together with 1/4 cup hot water
• 2 to 3 tablespoons lime juice, to taste
• Salt to taste
• Chopped peanuts for garnish, optional

Combine all ingredients except the last 2 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.

• Explore lots more summer tomato recipes. ^[2]
• Explore other cold summer soups. ^[3]