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Spicy Indian Tomato Shorba

Photo: Annabelle Breakey; Styling: Kevin Crafts
Total time 1 hr
Yield Serves 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.


  • 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

Nutrition Information

  • calories 144
  • caloriesfromfat 31 %
  • protein 3.4 g
  • fat 5 g
  • satfat 2.7 g
  • carbohydrate 20 g
  • fiber 3.6 g
  • sodium 1293 mg
  • cholesterol 0.0 mg

How to Make It

  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.

  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.

  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.

  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.

  5. Note: Nutritional analysis is per 1-cup serving.