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.
Recipe information
Yield
6 servings
Ingredients
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 parts only, thinly sliced
1/4 cup chopped fresh cilantro, or more to taste
Two 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
Preparation
Step 1
Combine all the ingredients except the last two in a serving container. Cover and refrigerate for an hour or two, until chilled.
Step 2
Add salt to taste and adjust the other seasonings, if necessary. Serve, topping each serving with a sprinkling of chopped peanuts, if desired.
Nutrition Information
Step 3
Per serving:
Step 4
Calories: 168
Step 5
Total fat: 11g
Step 6
Protein: 3g
Step 7
Fiber: 2g
Step 8
Carbohydrate: 19g
Step 9
Cholesterol: 0mg
Step 10
Sodium: 46mg
