Cucumber Curry Soup
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.jewishfoodsociety.org.
Cooking tools:
- Blender
- Kitchen scale
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
- Spoon
Ingredients
- 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
- Coconut milk, for drizzling
- ½ cup cherry tomatoes, halved
- Sourdough croutons, for serving
- Fresh basil leaves, for serving
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Cucumber, Mint, and Sumac Salad
jewishfoodsociety.org
Cabbage and Short Rib Soup
jewishfoodsociety.org
Pickled Cucumber Salad
jewishfoodsociety.org
Cold Cherry Soup
jewishfoodsociety.org
Moroccan Harira Soup
jewishfoodsociety.org
Beet Kubbeh Soup
jewishfoodsociety.org
Shirazi Salad
jewishfoodsociety.org
Chicken Soup With Carrots and Parsnips
jewishfoodsociety.org