Cold Tomato Cucumber Soup

Name: Cold Tomato Cucumber Soup
Total time: 60 min
Yield: 2 Servings
Ingredients: ½ tablespoon olive oil; 🧅 1 medium yellow onion, roughly chopped; 🍅 4 medium tomatoes, roughly chopped; 🥒 ½ cucumber, roughly chopped; ¼ cup coconut milk; 1 ½ tablespoons mayonnaise; 🥛 1 tablespoon heavy cream; 3 teaspoons grated lime zest; ¼ teaspoon maharaja curry powder; 🧂 ¼ teaspoon salt; 1 teaspoon chopped fresh mint leaves; 1 pinch ground black pepper

Cost $6.5, save $15

Source: Recommended by CookPal

60 Min
2 Servings
$6.5

Cold Tomato Cucumber Soup

Cost $6.5, save $15

Source: Recommended by CookPal

60 Min
2 Servings
$6.5

INGREDIENTS

Oil
- ½ tablespoon olive oil
Vegetables
- 🧅 1 medium yellow onion, roughly chopped
- 🍅 4 medium tomatoes, roughly chopped
- 🥒 ½ cucumber, roughly chopped
Dairy
- ¼ cup coconut milk
- 1 ½ tablespoons mayonnaise
- 🥛 1 tablespoon heavy cream
Spices and Herbs
- 3 teaspoons grated lime zest
- ¼ teaspoon maharaja curry powder
- 🧂 ¼ teaspoon salt
- 1 teaspoon chopped fresh mint leaves
- 1 pinch ground black pepper

STEPS

Heat olive oil in a medium pan over medium heat. Add onion and saute for 3 minutes. Add tomatoes and continue to cook, stirring occasionally, until tomatoes begin to give up their juices, about 2 minutes. Remove the pan from heat and let cool slightly, 5 to 10 minutes.

Puree tomato mixture in an electric blender by pulsing several times. Add cucumber and pulse until chopped into small pieces. Add coconut milk, mayonnaise, heavy cream, lime zest, curry powder, and salt; pulse until well combined.

Pour soup into a container or bowl and chill in the refrigerator for at least 1 hour. Serve in bowls garnished with mint leaves and pepper.

NUTRIENTS

Per 1 serving

🔥

266

Calories

4
Protein
20
Carbs
21
Fats

💡 Make this soup ahead for busy days to save time.Use garden-fresh tomatoes for a more vibrant flavor.Customize the garnish with additional fresh herbs or crumbled feta cheese.