Ingredients

• 0.5 tablespoons olive oil
• 1 medium yellow onion , roughly chopped
• 4 medium tomatoes , roughly chopped
• ½ cucumber , roughly chopped
• 0.25 cups coconut milk
• 1.5 tablespoons mayonnaise
• 1 tablespoon heavy cream
• 3 teaspoons grated lime zest
• 0.25 teaspoons maharaja curry powder
• 0.25 teaspoons salt
• 1 teaspoon chopped fresh mint leaves
• 1 pinch ground black pepper

Instructions

1. 1 Heat olive oil in a medium pan over medium heat. Add onion and saute for 3 minutes. Add tomatoes and continue to cook, stirring occasionally, until tomatoes begin to give up their juices, about 2 minutes. Remove the pan from heat and let cool slightly, 5 to 10 minutes.
2. 2 Puree tomato mixture in an electric blender by pulsing several times. Add cucumber and pulse until chopped into small pieces. Add coconut milk, mayonnaise, heavy cream, lime zest, curry powder, and salt; pulse until well combined.
3. 3 Pour soup into a container or bowl and chill in the refrigerator for at least 1 hour. Serve in bowls garnished with mint leaves and pepper.

Nutrition per serving