Think of this no-cook soup
as a Thai-flavored gazpacho. It’s best with really lush
summer tomatoes. Serve with a cold noodle dish for a quick summer
meal.
Tomato-Mango
Coconut Cooler Soup
- 4 medium ripe tomatoes,
finely diced
1 ripe mango, finely diced
1/2 medium cucumber, peeled, seeded, and finely diced
1/2 medium red bell pepper, finely diced
2 scallions (green onions), thinly sliced
1/4 cup chopped cilantro, or more to taste
2 (13.5-ounce) cans light coconut milk
1 teaspoon good-quality curry powder
1/4 cup jarred Thai peanut satay sauce, whisked together with
1/4 cup hot water
2 to 3 tablespoons lime juice, to taste
Salt to taste
Chopped peanuts for garnish, optional
- Combine all ingredients
except the last 2 in a serving container. Cover and refrigerate
for an hour or two, until chilled.
- Taste and adjust the seasonings.
Serve, topping each serving with a sprinkling of chopped peanuts,
if desired.
Makes 6 servings.
Recipe provided courtesy
of Nava Atlas; www.vegkitchen.com.
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