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.
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.
Garnish with cucumber slices, grated coconut, and mint leaves before serving.
Per Serving: 120 calories; protein 2.3g; carbohydrates 11.8g; fat 7.9g; sodium 202.3mg.