Cold Tomato Coconut Soup with Crispy Papadam

For the cold tomato-coconut soup with crispy papadam, first mix the tomatoes well with the coconut milk, chili pepper and garlic clove, pass through a sieve and leave in the refrigerator preferably overnight (until the soup is ice cold).

Remove the core from the tomato and cut the flesh into small cubes, deep-fry the papadam in hot oil until crispy and then break into coarse pieces.

Before serving, season the soup with vinegar, salt and a little pepper and pour into cold bowls, garnish with the cut vegetables, papadam and basil and drizzle with a little olive oil. Serve the cold tomato-coconut soup with crispy papadam.

Preparation Tip:

Cold tomato coconut soup with crispy papadam is a cooling appetizer for hot summer days!

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