🍽️ Refreshing Cold Cucumber Coconut Soup

Name: Refreshing Cold Cucumber Coconut Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 2 large cucumbers; 700 ml vegetable broth; salt; white pepper (from the mill); 1 clove garlic; 1 tsp ginger (freshly grated); 400 g coconut milk; 150 g double cream; 2 tbsp coconut flakes (freshly cut from the nut); 4 sprigs mint (for garnishing)

415 kcal · 30 min · 4 servings

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Ingredients

2 large cucumbers
700 ml vegetable broth
salt
white pepper (from the mill)
1 clove garlic
1 tsp ginger (freshly grated)
400 g coconut milk
150 g double cream
2 tbsp coconut flakes (freshly cut from the nut)
4 sprigs mint (for garnishing)

Instructions

1. Peel the cucumbers.
2. Cut the cucumbers in half lengthwise.
3. Remove the inside with the seeds.
4. Use a small melon baller to scoop out small balls from the remaining flesh.
5. Chill the cucumber balls.
6. Roughly chop the remaining cucumber flesh.
7. Place the chopped flesh, broth, pressed garlic, and ginger into a blender.
8. Blend the mixture until smooth.
9. Strain the puree through a fine sieve.
10. Stir the coconut milk into the soup.
11. Stir the double cream into the soup.
12. Season the soup with salt and pepper.
13. Chill the finished soup.
14. Pour the cold soup onto the plates.
15. Add the prepared cucumber balls to the soup.
16. Sprinkle the soup with coconut flakes.
17. Garnish the dish with mint.

Nutrition per serving

kcal: 415
Protein: 6 g · Fett/Fat: 39 g · Carbs: 10 g