This is a great light summer soup I made last week…
Iced cucumber coconut soup
You will need
3 medium cucumber
1 pack of coconut milk
1 dl olive oil
curry powder, salt and pepper to taste
Peel the cucumber, throw the skin into boiling salted water for 3 minutes, remove and cool in iced water, place into the fridge (we’ll mix these into the soup to give it a great green color).
Cut the peeled cucumber into chunks, put these into a pan with the coconut milk and the olive oil, bring to boil and let it cook for 7 minutes, remove and let cool for 15 minutes.
Put the cucumber mix, the skin, curry powder and salt into a blender until you get a smooth texture. Filter the soup (to get it super smooth), rectify the seasoning and blend again. Place into the freezer for 45 minutes and serve immediately.
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