Skip to main content
Epicurious

Fresh Tomato-Coconut Soup

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.

Recipe information

  • Yield

    6 servings

Ingredients

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

For Topping

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

Preparation

  1. Step 1

    Combine the tomatoes, scallions, and dill in a food processor. Process until coarsely pureed, then transfer to a serving container.

    Step 2

    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.

    Step 3

    To serve, ladle the soup into bowls, then place a little of each topping ingredient in the center of each bowl. Serve at once.

  2. menu suggestions

    Step 4

    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).

  3. nutrition information

    Step 5

    Calories: 113

    Step 6

    Total Fat: 5g

    Step 7

    Protein: 3g

    Step 8

    Carbohydrates: 17g

    Step 9

    Fiber: 3g

    Step 10

    Sodium: 25mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
TagsCold SoupSoupSoup/StewTomatoVegetableCoconut MilkStarterDinnerLunchDairy FreeGluten FreeVeganVegetarianQuickEasyWeeknight MealsNo-CookFood ProcessorSummerCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Chicken Meatballs With Sesame Green Beans
Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.