Cold Cucumber Coconut Soup

Ingredients

• 2 large salad cucumbers
• 700 ml vegetable broth
• Salt
• white pepper (freshly ground)
• 1 Garlic clove
• 1 tsp freshly grated ginger
• 400 g coconut milk
• 150 g double cream
• 2 tbsp fresh coconut shavings (cut from the nut)
• 4 sprigs mint (for garnish)

Instructions

1. 1.

   Peel cucumbers lengthwise, halve them, remove seeds and use a small melon baller to scoop out balls. Place balls in the refrigerator and roughly chop the remaining flesh; combine with broth, pressed garlic, and ginger, then puree and strain through a sieve.

2. 2.

   Stir in coconut milk and double cream, season with salt and pepper. Chill the soup as well.