Fresh Tomato-Coconut Soup

Name: Fresh Tomato-Coconut Soup
Yield: 6 servings
Ingredients: 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; 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

January 24, 2012

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.

Recipe notes

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