Chilled Cucumber Coconut Soup
1 can coconut cream (refrigerated overnight or at least 4 hours)
1 tsp salt (or to taste)
2 sprigs fresh mint leaves, leaves removed
Juice of half a lemon
Skin cucumbers and chop into big pieces for easier blending
Add all ingredients to a high-speed blender
Scoop out the cream from the can of coconut cream, leaving the liquid. Add it to the blender with the other ingredients
Blend until smooth. You may have to add the cucumber pieces in batches for them all to fit.
Refrigerate for at least two hours. It’s okay if it separates (cucumbers are full of water!). You can either reblend it or scoop out the thicker part of the soup.
Serve topped with fresh mint leaves
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