Cold Tomato Soup with Thai Flavors
About 20 minutes
Fresh-tasting, extra-refreshing, and extremely low in fat.
3 pounds tomatoes, roughly chopped, or one 28-ounce can tomatoes (don’t bother to drain)
2 or 3 slices bread, a day or two old, crusts removed, torn into small pieces
2 tablespoons freshly squeezed lime juice
1 teaspoon minced garlic
1 stalk peeled, chopped lemongrass
1 tablespoon chopped cilantro, plus more for garnish
Salt and freshly ground pepper
Lime wedges, for garnish
1. Combine the tomatoes, bread, lime juice, garlic, lemongrass, and cilantro with 1 cup water in a blender; process until smooth. If the soup seems too thick, thin with additional water.
2. Taste and add salt and black pepper as necessary. Serve immediately or refrigerate and serve within a couple of hours, with lime wedges and cilantro.