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.

　　

Ingredients

6 servings

　　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

　　

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

　　Vegan Soups and Hearty Stews for All Seasons