Name: Cold Tomato-Mango Coconut Soup
Prep time: 20 min
Total time: 20 min
Ingredients: 4 medium lush ripe tomatoes (finely diced); 1 ripe mango (peeled and finely diced); 1/2 medium cucumber (peeled, seeded, and finely diced); 1/2 medium orange or yellow bell pepper (finely diced); 2 scallions (thinly sliced); 1/4 cup chopped cilantro (or more to taste, plus more for garnish); 27 ounces light coconut milk (about Two 13.5-ounce cans ); 1 teaspoon good-quality curry powder; 1/4 cup peanut butter or peanut satay sauce (thin out with warm water if too thick so it blends in with the soup base); 2 to 4 tablespoons lime juice (or to taste); Salt to taste; Sriracha sauce or dried hot red pepper flakes to taste

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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. Adapted fromVegan Soups and Hearty Stews for All Seasons by Nava Atlas. Photos by Hannah Kaminsky.

Recipe

Cold Tomato-Mango Coconut Soup

Think of this chilled no-cook tomato and mango soup as a Thai-flavored gazpacho. It's best with really lush summer tomatoes.

5 from 2 votes

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Course: Cold summer soup

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: gazpacho recipe, how to make Gazpacho Soup

Prep Time: 20

Total Time: 20

Servings:

Calories: 177kcal

Author: Veg Kitchen

Ingredients

4 medium lush ripe tomatoes finely diced
1 ripe mango peeled and finely diced
½ medium cucumber peeled, seeded, and finely diced
½ medium orange or yellow bell pepper finely diced
2 scallions thinly sliced
¼ cup chopped cilantro or more to taste, plus more for garnish
27 ounces light coconut milk about Two 13.5-ounce cans
1 teaspoon good-quality curry powder
¼ cup peanut butter or peanut satay sauce thin out with warm water if too thick so it blends in with the soup base
2 to 4 tablespoons lime juice or to taste
Salt to taste
Sriracha sauce or dried hot red pepper flakes to taste