CHILLED TOMATO SHORBA

Spicy Tomato Shorba

4 1/2 pounds ripe tomatoes

2 teaspoons vegetable oil

1 teaspoon garam masala

1 teaspoon ground cumin

1/2 cup chopped red onion

2 teaspoons minced garlic

1 serrano chile, seeded and chopped

2 tablespoons grated fresh ginger

1 to 1 1/2 cups reduced-fat coconut milk

3 tablespoons tomato paste

2 tablespoons lemon juice

1 tablespoon sugar

1 1/2 teaspoons kosher salt

1/2 cup chopped fresh cilantro, plus small cilantro leaves

Step 1

Dip tomatoes in a pan of boiling water until skins pull off easily with a knife tip, 15 seconds. Cool, peel, core, quarter, and seed.

Step 2

Warm oil in a frying pan over medium heat. Add spices and stir until fragrant, 1 minute. In a blender, purée onion, garlic, chile, ginger, 1 cup coconut milk, the tomato paste, and spice mixture.

Step 3

Add half of tomatoes and their juices and whirl until very smooth. Pour into a stainless steel bowl. Set aside 2 tomato pieces. Purée remaining tomatoes and stir into bowl with the lemon juice, sugar, and salt.

Step 4

Nest bowl in ice water; stir often until cold, 15 minutes. Stir in chopped cilantro and more coconut milk if you like. Chop reserved tomato. Garnish bowls with tomato and cilantro leaves.