Cold Tomato Soup with Thai Flavors

Fresh-tasting, extra-refreshing, and extremely low in fat.

Makes: 4 servings
Time: About 20 minutes


  • 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.