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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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Course:
Cold summer soup
Cuisine:
Vegan / Healthy
Diet:
Vegan, Vegetarian
Keyword:
gazpacho recipe, how to make Gazpacho Soup
Prep Time:
20
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
6
Calories:
177
kcal
Author:
Veg Kitchen
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
US Customary
-
Metric
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
Calories:
177
kcal
|
Carbohydrates:
17
g
|
Protein:
2
g
|
Fat:
10
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
252
mg
|
Potassium:
333
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Vitamin A:
1185
IU
|
Vitamin C:
45
mg
|
Calcium:
22
mg
|
Iron:
1
mg
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