Shared by Jamie Wei
Shared by Jamie Wei
Cucumber Curry Soup
Yield: Around 1 quart, 2-3 servings
Cucumber Curry Soup
Yield: Around 1 quart, 2-3 servingsFamily Journey
Taiwan
New York City
This recipe was shared by Jamie Wei, the blogger and recipe writer behind Chopstick Meets Fork, as part of her Rosh Hashanah menu. Jamie serves this bright, gazpacho-like soup in mini bowls. For a larger yield, simply double the recipe. This recipe can be prepared up to two days in advance; store in an airtight container in the refrigerator.
Read more about Jamie’s family in “The Brisket Recipe That Bridged The Gap Between New York and Taiwan” and find her recipes for Taiwanese brisket, pomegranate honey jelly and tofu and chili crisp salad.
Ingredients
For the soup:
- 2 ½ cups (490 grams) fresh tomato, chopped
- 1 cup (100 grams) chopped cucumber
- ½ small shallot (15 grams), chopped
- ½ clove garlic, crushed
- 2 tablespoons (22 grams) olive oil
- ¼ cup (62 grams) full fat coconut milk
- 2 ½ teaspoons (5 grams) curry powder
- 2 teaspoons kosher salt, to taste
To serve:
- Coconut milk, for drizzling
- ½ cup cherry tomatoes, halved
- Sourdough croutons, for serving
- Fresh basil leaves, for serving
Preparation
Step 1
Add the tomato, cucumber, shallot, garlic, olive oil, coconut milk, and curry powder in a blender. Blend until smooth. Season with salt.
Step 2
Strain the soup, pouring through a fine mesh sieve. Cover the soup and set in the fridge to chill for at least an hour or until ready to serve.
Step 3
To serve, divide the soup into individual bowls. Drizzle with coconut milk. Top with cherry tomato halves, sourdough chunks, and basil leaves. Serve immediately.
