Summer vegetables and a lush fruit come together in a cold soup with a Thai twist. Think of this cold tomato mango coconut soup as a Thai-flavored gazpacho.
Use the best ripe summer tomatoes and a perfectly ripe mango for best results. And while there’s no cook time, do factor in at least an hour in the refrigerator before serving to allow the soup to chill and for the flavors to meld.
What to serve with tomato mango coconut soup
The perfect partner for this soup ia a cold noodle dish. Served together or as separate courses, this pairing makes a lovely summer meal. Choose from this roundup of Asian-inspired cold noodle dishes.
Mangos come in many varieties. In India alone, there are some 1,500 varieties, going a long way to illustrating why they’re so beloved in the country’s multitude of regional cuisines.
Quite often, recipes will call simply for a mango, or a quantity of mango, without specifying what variety. They’re quite interchangeable, though some are sweeter and smoother than others. A few varieties that are most commonly available in North America include: Ataulfo, Tommy Atkins, Keith, and Kent.
Ripe mangos should have a bit of give when pressed gently. It’s no fun to work with an unripe mango! Link to this tutorial on how to cut a mango, three ways.
Recipe is from Vegan Soups and Stews for All Seasons by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
- If you like mangos, explore this epic roundup of mango recipes, sweet and savory.
- Here are dozens of naturally vegan cold soups.
Cold Tomato Mango Coconut Soup
Summer vegetables and a lush fruit come togther in a cold soup with a Thai twist. Think of this cold tomato mango coconut soup as a Thai-flavored gazpacho.
- 4 medium lush, ripe tomatoes, finely diced (see Note)
- 1 ripe mango, finely diced
- 1/2 medium cucumber, peeled, seeded, and finely diced
- 1/2 medium red bell pepper, finely diced
- 2 scallions, thinly sliced
- 1/4 cup chopped cilantro, or more to taste
- 1 small fresh hot chili pepper, seeded and minced, optional
- Two 13.5-ounce cans light coconut milk
- 1 teaspoon good-quality curry powder
- 1/2 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
- Combine all ingredients in a serving container and stir together. Cover and refrigerate for an hour or two, until chilled.
- Taste and adjust the seasonings before serving.
Note: When cutting up the tomatoes, feel free to discard some of the seedy parts if you prefer.
If you like this savory and sweet cold soup, you may also enjoy …
Tomato and Watermelon Gazpacho
See lots more delectable vegan soups & stews.
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