Cold Tomato-Mango Coconut Soup
Think of this chilled no-cook tomato and mango soup as a Thai-flavored gazpacho. It's best with really lush summer tomatoes.
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Servings:
Ingredients
- 4 medium lush ripe tomatoes finely diced
- 1 ripe mango peeled and finely diced
- ½ medium cucumber peeled, seeded, and finely diced
- ½ medium orange or yellow bell pepper finely diced
- 2 scallions thinly sliced
- ¼ cup chopped cilantro or more to taste, plus more for garnish
- 27 ounces light coconut milk about Two 13.5-ounce cans
- 1 teaspoon good-quality curry powder
- ¼ cup peanut butter or peanut satay sauce 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
Instructions
- Combine all ingredients in a serving container. Cover and refrigerate for an hour or two, until chilled.
- Taste and adjust the seasonings, then serve.
Nutrition (Estimate per Serving)
Calories: 177kcalCarbohydrates: 17gProtein: 2gFat: 10gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 252mgPotassium: 333mgFiber: 2gSugar: 9gVitamin A: 1185IUVitamin C: 45mgCalcium: 22mgIron: 1mg
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