In sizzling tropical summers, spicy foods have a paradoxically cooling effect. This aromatic soup is traditionally served hot, but we've chilled our version.
Sunset AUGUST 2010
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.
Note: Nutritional analysis is per 1-cup serving.
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