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.

　　

Ingredients

6 servings

　　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

　　

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.

　　

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).

　　

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).