Soup Recipe ✶ 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.

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

Cooking 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.

Nutrition Facts

• calories119.7
• carbohydrateContent11.8 g
• fatContent7.9 g
• fiberContent4 g
• proteinContent2.3 g
• saturatedFatContent7 g
• sodiumContent202.3 mg
• sugarContent2.6 g