FRESH TOMATO-COCONUT SOUP

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Fresh Tomato-Coconut Soup image

I love making cool, refreshing soups that need no cooking at all on hot summer days. This one is nothing like the classic Indian soup of the same name, but it has a personality all its own. For best results, use the most flavorful, lush summer tomatoes available.

Yield 6 servings

Number Of Ingredients 11

2 pounds tomatoes, coarsely chopped
2 scallions, green parts only, coarsely chopped
2 to 3 tablespoons fresh dill or cilantro leaves
One 14- to 15-ounce can light coconut milk
Juice of 1 lime, or more to taste
1 teaspoon sweet paprika
Salt and freshly ground pepper to taste
1 large yellow tomato, finely diced
1/2 cup cooked chickpeas
1/4 cup finely diced orange or green bell pepper
6 to 8 fresh basil leaves, cut into strips

Steps:

  • Combine the tomatoes, scallions, and dill in a food processor. Process until coarsely pureed, then transfer to a serving container.
  • Whisk in the coconut milk, lime juice, paprika, salt, and pepper. Cover and let the soup stand, either at room temperature or refrigerated, for 15 minutes or so to allow the flavors to blend.
  • To serve, ladle the soup into bowls, then place a little of each topping ingredient in the center of each bowl. Serve at once.
  • This soup is nice served side by side with a cool noodle dish or a main dish salad. It pairs well with any of the following: fresh corn on the cob, steamed broccoli, or green beans. Complete a meal with any of the following choices: Southeast Asian Cold Noodles with Tempeh (page 166), Tropical Tofu Salad with Chutney Mayonnaise (page 157), Gado Gado (page 160), or Asian Edamame and Tofu Chopped Salad (page 158).
  • Calories: 113
  • Total Fat: 5g
  • Protein: 3g
  • Carbohydrates: 17g
  • Fiber: 3g
  • Sodium: 25mg

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