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Tomato Cucumber Soup
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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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