Cold cucumber and coconut milk soup

A perfect cream for vegan diets and very refreshing for hot days. The taste of mint, dill combined with cucumber and the smoothness of the coconut milk, make this dish a real pleasure for the senses.

It is prepared in a few minutes and it is really delicious. You can not miss it! I recommend using the Dutch variety cucumbers, which are a little finer than the Spanish ones. But if you do not have or do not feel like using the Dutch type, with ours it also works out very well. Of course, if they have very thick skin, it is better to peel them.

Cold cucumber and coconut milk soup

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A perfect cream for vegan diets and very refreshing for hot days. The flavor of mint, dill combined with cucumber and the smoothness of coconut milk, make this dish a real pleasure for the senses.

• Irene Arcas

• Kitchen: Modern
• Recipe type: soups
• Calories: 175
• Rations: 4

• Cooking time: 3M
• Total time: 3M

Ingredients

• 200 g of well washed cucumber with skin (Dutch variety)
• 140 g coconut milk
• 1 teaspoon of salt
• 2 teaspoons mustard
• The juice of lemon 1 / 2
• 1 whole cup of mint leaves (or spearmint)
• 1 teaspoon dried (or fresh) dill
• 1/2 teaspoon white (or black) pepper

Preparation

1. We put all the ingredients in the glass except the coconut milk and crush 1 minute, progressive speed 5-7-10. We lower the remains and repeat again.

2. Add the coconut milk and blend 1 minute, progressive speed 5-7.

3. We serve very cold.

Adapt this recipe to your Thermomix model