Cucumber soup with coconut

Cut the cucumbers in half lengthwise and remove the seeds with a spoon.

Hold half a cucumber and cut the rest into small cubes. Put these with the spring onion, fresh mint (only the leaves), yogurt, coconut milk, lime juice and garlic in the blender and finely grind. Add some water if the soup is too thick.

Season with salt and freshly ground pepper and let it cool completely in the refrigerator.

Saute half the cucumber in thin ribbons and serve on the soup.