Cool Tomato and Cucumber Soup

Ingredients 0/12

Step 1

Warm some olive oil in a medium pan over medium heat. Toss in the chopped onion and cook it for about 3 minutes until it softens. Then add the tomatoes and cook them, 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 for about 5 to 10 minutes.

Step 2

Once it’s a bit cooler, transfer the tomato mixture to a blender and pulse a few times to break it up. Add the cucumber and pulse again until it’s chopped into small pieces. Next, add the coconut milk, mayonnaise, heavy cream, lime zest, curry powder, and a pinch of salt. Give everything a few more pulses until it’s nicely combined.

Step 3

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 a bit of pepper on top. Enjoy!