Cream of Coconut and Cucumber Soup

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.

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 2

Garnish with cucumber slices, grated coconut, and mint leaves before serving.

NUTRITION FACT

Per Serving: 120 calories; protein 2.3g; carbohydrates 11.8g; fat 7.9g; sodium 202.3mg.

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