Shared by Jamie Wei

This recipe was shared by Jamie Wei, the blogger and recipe writer behind Chopstick Meets Fork, as part of her Rosh Hashanah menu. Jamie serves this bright, gazpacho-like soup in mini bowls. For a larger yield, simply double the recipe. This recipe can be prepared up to two days in advance; store in an airtight container in the refrigerator.
Read more about Jamie’s family in “The Brisket Recipe That Bridged The Gap Between New York and Taiwan” and find her recipes for Taiwanese brisket, pomegranate honey jelly and tofu and chili crisp salad.
Add the tomato, cucumber, shallot, garlic, olive oil, coconut milk, and curry powder in a blender. Blend until smooth. Season with salt.
Strain the soup, pouring through a fine mesh sieve. Cover the soup and set in the fridge to chill for at least an hour or until ready to serve.
To serve, divide the soup into individual bowls. Drizzle with coconut milk. Top with cherry tomato halves, sourdough chunks, and basil leaves. Serve immediately.