Filter
Reset
Sort ByRelevance
Scottley
Cucumber soup with coconut
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
15 minAppetizerromatomatics, Red pepper, fresh basil, mild olive oil, white balsamic vinegar, shallot, garlic, (buffalo) mozzarella,mozzarella with spicy tomato sauce
-
20 minAppetizertomato, Red onion, lemon juice, salt, garlic, sugar, finely chopped parsley, Tabasco, capers, ripe avocado, lettuce leaves,avocado with mexican salsa
-
15 minAppetizerfreshly sour apples, lemon, walnuts, celery, Greek yoghurt, olive oil, lamb's lettuce, Gorgonzola (cheese),winter salad with apple, bluefin cheese and walnuts
-
25 minAppetizersalsify, White wine vinegar, olive oil, leeks, potatoes, vegetable stock, dry white wine, ciabatta, extra virgin olive oil, creme fraiche, flat leaf parsley,cream soup from salsify
Nutrition
65Calories
Sodium0% DV0g
Fat6% DV4g
Protein4% DV2g
Carbs1% DV4g
Fiber0% DV0g
Loved it