Refreshing Tomato-Cucumber Soup

Ingredients

• ½ tablespoon olive oil
• 1 medium yellow onion, roughly chopped
• 4 medium tomatoes, roughly chopped
• ½ cucumber, roughly chopped
• ¼ cup coconut milk
• 1 ½ tablespoons mayonnaise
• 1 tablespoon heavy cream
• 3 teaspoons grated lime zest
• ¼ teaspoon maharaja curry powder
• ¼ teaspoon salt
• 1 teaspoon chopped fresh mint leaves
• 1 pinch ground black pepper

Step 1

Warm 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.

Step 2

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.

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 pepper on top for a nice finishing touch.