Coconut milk cucumber soup
Cooking time:
15 minutes
Active time:
15 minutes
Complexity:
Easy
Light and refreshing cold soup with an exotic taste, ideal for hot summers.
See all recipes categories Vegetables 
5
Recipe "Soup with cucumbers on coconut milk"
Ingredients for 2-4 servings
cucumbers
4 pcs.
coconut milk
1 can (400 ml)
ginger (root)
2 cm
garlic
1 clove
parsley
bunch
mint
a few twigs
salt
to taste
black pepper
to taste
ice
1-2 handfuls
Step 1/4
In a blender, fold coarsely chopped cucumbers, peeled garlic, peeled piece of ginger, parsley, a few mint leaves and coconut milk.
Step 2/4
Punch everything until smooth, you can add a little cold water. Salt to taste.
Step 3/4
Add ice and take a few more pulsating turns of the blender.
Step 4/4
Pour the soup into plates or glasses and garnish with mint.
Ingredients for 2-4 servings
cucumbers
4 pcs.
coconut milk
1 can (400 ml)
ginger (root)
2 cm
garlic
1 clove
parsley
bunch
mint
a few twigs
salt
to taste
black pepper
to taste
ice
1-2 handfuls
Nutritional value per 100 g
Calories
103 kcal
Proteins
1 g
Fats
9 g
Carbohydrates
6 g
Saturated fat
8 g
Dietary fiber
3 g
Added sugar
0 g
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