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Recipe Detail Page
Chilled Curry Tomato Soup with Cashew Cream
Summer 2017
Cold soup is one of my favourite things about summer. This one takes advantage of gorgeous local and seasonal plum tomatoes (really the only kind worth eating at all) and pairs them with raw cashew cream for a virtuous vegan soup that will satisfy everyone.
Serves 6
2½ lbs (1.25 kg) ripe plum tomatoes (10 to 12 tomatoes), halved
2 tbsp (30 mL) grape-seed or sunflower oil
1 Vidalia, or other sweet onion, chopped
2 cloves garlic, finely chopped or grated
2 tsp (10 mL) finely grated ginger
1 small fresh cayenne, or ½ bird’s-eye chili, seeded and chopped
1 tsp (5 mL) garam masala
1½ tsp (7 mL) ground turmeric
1¼ tsp (6 mL) ground cumin
1 tsp (5 mL) ground coriander
1½ cups (375 mL) water
2 to 3 tbsp (30 to 45 mL) lime juice
1¼ tsp (6 mL) salt
Freshly ground pepper to taste
CASHEW CREAM
½ cup (125 mL) raw cashews, soaked overnight in enough water to cover
¼ cup (60 mL) water
2 tbsp (30 mL) lime juice
¼ tsp (1 mL) salt
1 small clove garlic
1. Using a coarse box grater set over a large bowl, press cut side of tomatoes against holes and grate flesh; discard skins. Set aside.
2. Heat oil in a large pot over medium heat; fry onion until light golden, 6 to 7 minutes. Stir in garlic, ginger, cayenne or chili, and cook 1 minute longer. Add spices and stir to combine. Pour grated tomatoes, water, 2 tbsp (30 mL) lime juice over and season with salt. Boil for 30 minutes, covered. Using a blender, purée. Season with pepper to taste and add final 1 tbsp (15 mL) lime juice only if necessary. Chill overnight.
3. Meanwhile, make the cashew cream: combine cashews, water, lime juice, salt and garlic in a blender and process until very smooth; refrigerate until ready to serve the soup.
4. Divide soup between 6 chilled bowls and serve each with a swirl of the cream.
Serves 6
