Photo: Annabelle Breakey; Styling: Kevin Crafts
YieldsServes 6
In sizzling tropical summers, spicy foods have a paradoxically cooling effect. This aromatic soup is traditionally served hot, but we've chilled our version.

How to Make It

Step 1
1

Dip tomatoes in a pan of boiling water until skins pull off easily with a knife tip, 15 seconds. Cool, peel, core, quarter, and seed.

Step 2
2

Warm oil in a frying pan over medium heat. Add spices and stir until fragrant, 1 minute. In a blender, purée onion, garlic, chile, ginger, 1 cup coconut milk, the tomato paste, and spice mixture.

Step 3
3

Add half of tomatoes and their juices and whirl until very smooth. Pour into a stainless steel bowl. Set aside 2 tomato pieces. Purée remaining tomatoes and stir into bowl with the lemon juice, sugar, and salt.

Step 4
4

Nest bowl in ice water; stir often until cold, 15 minutes. Stir in chopped cilantro and more coconut milk if you like. Chop reserved tomato. Garnish bowls with tomato and cilantro leaves.

Step 5
5

Note: Nutritional analysis is per 1-cup serving.

Ingredients

 4 1/2 pounds ripe tomatoes
 2 teaspoons vegetable oil
 1 teaspoon garam masala
 1 teaspoon ground cumin
 1/2 cup chopped red onion
 2 teaspoons minced garlic
 1 serrano chile, seeded and chopped
 2 tablespoons grated fresh ginger
 1 to 1 1/2 cups reduced-fat coconut milk
 3 tablespoons tomato paste
 2 tablespoons lemon juice
 1 tablespoon sugar
 1 1/2 teaspoons kosher salt
 1/2 cup chopped fresh cilantro, plus small cilantro leaves

Directions

Step 1
1

Dip tomatoes in a pan of boiling water until skins pull off easily with a knife tip, 15 seconds. Cool, peel, core, quarter, and seed.

Step 2
2

Warm oil in a frying pan over medium heat. Add spices and stir until fragrant, 1 minute. In a blender, purée onion, garlic, chile, ginger, 1 cup coconut milk, the tomato paste, and spice mixture.

Step 3
3

Add half of tomatoes and their juices and whirl until very smooth. Pour into a stainless steel bowl. Set aside 2 tomato pieces. Purée remaining tomatoes and stir into bowl with the lemon juice, sugar, and salt.

Step 4
4

Nest bowl in ice water; stir often until cold, 15 minutes. Stir in chopped cilantro and more coconut milk if you like. Chop reserved tomato. Garnish bowls with tomato and cilantro leaves.

Step 5
5

Note: Nutritional analysis is per 1-cup serving.

Spicy Indian Tomato Shorba