Cream of Coconut and Cucumber Soup

Cream of Coconut and Cucumber Soup

by Daniela Jimenez 1 year ago
4 (1)
119.7 kcal
11.8 g carbs
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Description

This vegan chilled cream of coconut and cucumber soup makes a wonderful appetizer during the hot summer season. Coconut and cucumbers are a great combination and make for an easy, refreshing soup.

Ingredients
  • 2 ½ cups coconut water
  • 1 ½ cups chopped cucumber
  • 1 cup fresh young coconut flesh
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon chopped green chile pepper
  • 1 teaspoon lemon juice
  • ½ teaspoon minced fresh ginger root
  • salt to taste
  • 4 cucumber slices, or to taste
  • 2 tablespoons grated fresh coconut, or to taste
  • 4 fresh mint leaves, or to taste
Directions
  1. 1. Combine coconut water, cucumber, coconut flesh, mint, chile pepper, lemon juice, ginger, and salt in a blender; blend until smooth. Refrigerate until chilled through, about 2 hours.
  2. 2. Garnish with cucumber slices, grated coconut, and mint leaves before serving.
Nutrition Facts
serving: 4 servings
calories: 119.7 kcal
carbohydrates: 11.8 g
protein: 2.3 g
saturated fat: 7 g
sodium: 202.3 mg
fiber: 4 g
sugar: 2.6 g