Tomato Cucumber Soup

• 1/2 Tablespoons Olive Oil
• 1 whole Medium Yellow Onion, Roughly Chopped
• 4 whole Medium Tomatoes, Roughly Chopped
• 1/2 whole Cucumber, Roughly Chopped With Skin On
• 1/4 cups Coconut Milk
• 1-1/2 Tablespoon Mayonnaise
• 1 Tablespoon Heavy Cream
• 1 teaspoon Chopped Mint Leaves, Plus More For Garnish
• 1/4 teaspoons Maharajah Style Curry
• 1/4 teaspoons Salt
• 1/8 teaspoons Ground Black Pepper
• 1 Tablespoon Lime Zest

1. Heat olive oil in a medium pan over medium heat. Add onions and saute for 3 minutes. Add tomatoes and continue to cook, stirring occasionally, for another 2 minutes or until you begin to see the tomatoes give up their juices. Remove pan from heat and allow to cool slightly.
2. Puree tomato mixture in a blender by pulsing several times. Add cucumbers and pulse until chopped into small pieces. Add remaining ingredients and pulse until well combined.
3. Chill soup for a minimum of 1 hour. Serve in bowls garnished with mint leaves and a grind of black pepper.

olive oil, yellow onion, tomatoes, cucumber, ubc, mayonnaise, heavy cream, mint leaves, ubc, ubc, ground black pepper, lime zest

Taken from tastykitchen.com/recipes/soups/tomato-cucumber-soup/ (may not work)