Chilled Cucumber Soup with Coconut Milk
This Chilled Cucumber Soup with Coconut Milk is a very refreshing cold recipe and perfect for hot days. You may substitute the coconut milk with light cream or plain yogurt.
Servings: 8
Ingredients
- 2 cucumbers, about 2 pounds
- 1.75 cups of coconut milk
- 0.25 cup coriander leaves
- 2 limes, freshly squeezed + the zest of 1
- Salt to taste
GARNISH
- 8 coriander leaves
- 8 pinches paprika
Instructions
- Peel the cucumbers and cut them in half, scrape out seeds. Chop the cucumbers coarsely and place them in a colander over a mixing bowl. Reserve a 1/3 cup of cucumber to be diced for garnish. Sprinkle the cucumbers with teaspoon salt and let them stand for 30 minutes. Drain excess water.
- Slightly rinse the cucumber with cold water to remove the salt and pat dry it with a clean cloth.
- Put the cucumber pieces in the blender along with the coconut milk, coriander leaves, half of the lime juice and the zest. Blend at high speed. Season with salt to taste and add more lime juice if necessary. Chill thoroughly before serving into small Verrines. (small glass)
- Before serving, garnish each Verrine with a few small cucumbers diced, a coriander leaves and dust of paprika powder.
