Cream of Coconut and Cucumber Soup recipe

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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

Nutrition Info

119.7 calories
carbohydrate: 11.8 g
cholesterol: : -
fat: 7.9 g
fiber: 4 g
protein: 2.3 g
saturatedFat: 7 g
servingSize: -
sodium: 202.3 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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