This light and cooling soup is perfect for warm days when you want something fresh and flavorful. Combining juicy tomatoes and crisp cucumbers, it’s a simple dish that’s both healthy and satisfying.
Start by warming some olive oil in a medium pan over medium heat. Toss in the chopped onion and let it soften for about 3 minutes. Then add the tomatoes and cook, stirring now and then, until they start releasing their juices—this should take around 2 minutes. Take the pan off the heat and let everything cool down a bit, about 5 to 10 minutes.
Next, transfer the tomato mixture to a blender and pulse a few times to break it up. Throw in the cucumber and pulse again until it’s chopped into small pieces. Add the coconut milk, mayonnaise, heavy cream, lime zest, curry powder, and a pinch of salt, then pulse everything until it’s well blended.
Pour the soup into a bowl or container and pop it in the fridge to chill for at least an hour. When you’re ready to serve, ladle it into bowls and sprinkle some fresh mint leaves and pepper on top for a nice finishing touch.
- Use ripe tomatoes for the best flavor.
- Peel the cucumber if you prefer a smoother texture.
- Chill the soup for at least an hour before serving to enhance the refreshing taste.
This soup is light, fresh, and perfect for warm days. It combines crisp cucumber and juicy tomatoes for a naturally sweet and tangy flavor. Plus, it’s quick to prepare and can be served cold or slightly chilled.
Serve this soup in small bowls or glasses as a starter or light lunch. It pairs well with crusty bread or a simple green salad. Garnish with fresh herbs like basil or mint for extra color and aroma.
Keep the soup in an airtight container in the refrigerator for up to 2 days. Stir well before serving, as ingredients may settle. Avoid freezing, as the texture may change when thawed.
