Name: Cold Tomato Cucumber Soup
Prep time: 20 min
Cook time: 5 min
Total time: 90 min
Yield: 1
Ingredients: 0.5 tablespoon olive oil; 1 medium yellow onion, roughly chopped; 4 medium tomatoes, roughly chopped; 0.5 cucumber, roughly chopped; 0.25 cup coconut milk; 1.5 tablespoons mayonnaise; 1 tablespoon heavy cream; 3 teaspoons grated lime zest; 0.25 teaspoon maharaja curry powder; 0.25 teaspoon salt; 1 teaspoon chopped fresh mint leaves; 1 pinch ground black pepper

Cold Tomato Cucumber Soup

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Prep Time:
20 minutes

Cook Time:
5 minutes

Total Time:
90 minutes

Chill and creamy gazpacho, a refreshing blend of ripe tomatoes and crisp cucumber, perfect for prepping ahead on hot summer days.

Ingredients:

0.5 tablespoon olive oil
1 medium yellow onion, roughly chopped
4 medium tomatoes, roughly chopped
0.5 cucumber, roughly chopped
0.25 cup coconut milk
1.5 tablespoons mayonnaise
1 tablespoon heavy cream
3 teaspoons grated lime zest
0.25 teaspoon maharaja curry powder
1 teaspoon chopped fresh mint leaves
1 pinch ground black pepper

Instructions:

In a medium pan over medium heat, sizzle the onions in olive oil for 3 minutes. Introduce the tomatoes and cook until they release their juices, stirring occasionally, about 2 minutes. Rest the pan off the heat to cool for 5 to 10 minutes before proceeding.
Blend tomato mixture in an electric blender by pulsing several times, followed by adding cucumber and pulsing until chopped into small pieces. Then, add coconut milk, mayonnaise, heavy cream, lime zest, curry powder, and salt; pulse until well combined.
Chill the soup in the refrigerator for a minimum of 1 hour. Serve in bowls, garnished with fresh mint leaves and a sprinkle of pepper.

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