Cream of Coconut and Cucumber Soup
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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. 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. 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