The Pioneer Woman Tasty Kitchen
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Tomato Cucumber Soup

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Level: Easy

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Description

This cold tomato soup recipe is perfect if you love the flavor of a fresh tomato right out of your garden. This soup makes a healthy summer lunch and can be made ahead to save time on busy days.

Ingredients

  • ½ Tablespoons Olive Oil
  • 1 whole Medium Yellow Onion, Roughly Chopped
  • 4 whole Medium Tomatoes, Roughly Chopped
  • ½ whole Cucumber, Roughly Chopped With Skin On
  • ¼ cups Coconut Milk
  • 1-½ Tablespoon Mayonnaise
  • 1 Tablespoon Heavy Cream
  • 1 teaspoon Chopped Mint Leaves, Plus More For Garnish
  • ¼ teaspoons Maharajah Style Curry
  • ¼ teaspoons Salt
  • ⅛ teaspoons Ground Black Pepper
  • 1 Tablespoon Lime Zest

Preparation

Heat olive oil in a medium pan over medium heat. Add onions and saute for 3 minutes. Add tomatoes and continue to cook, stirring occasionally, for another 2 minutes or until you begin to see the tomatoes give up their juices. Remove pan from heat and allow to cool slightly.

Puree tomato mixture in a blender by pulsing several times. Add cucumbers and pulse until chopped into small pieces. Add remaining ingredients and pulse until well combined.

Chill soup for a minimum of 1 hour. Serve in bowls garnished with mint leaves and a grind of black pepper.

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