Cold Coconut Soup with Cucumber
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- Ingredients
- 2 large Cucumber
- 700 milliliters Vegetable broth
- salt
- white peppers (freshly ground)
- 1 garlic clove
- 1 tsp ginger (freshly grated)
- 400 grams Coconut milk
- 150 grams Double cream
- 2 Tbsps Shredded coconut (Freshly cut, for garnish)
- small mint (for garnish)
Preparation steps
1.
Peel cucumber, cut in half lengthwise, remove seeds, cut out balls with a small melon baller, place in a bowl and chill in the refrigerator. Coarsely chop remaining cucumber, add to a pot, add broth, crushed garlic and ginger purée, bring to a boil and then strain through a sieve back into the pot.
2.
Stir in coconut milk and double cream and season with salt and pepper. Chill soup.
3.
To serve, pour cold soup into deep plates and cucumbers balls. Serve garnished with grated coconut and mint.
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