Chilled Cucumber Soup
Chilled cucumber soup, ready in less then ten minutes, is all you need to cool down on a hot summer day. This refreshingly light and low-carbs soup makes a wonderful appetizer or side on a hot summer day. Bright bursts of herbs add a pleasant contrast to the mild flavor of cucumber. Garlic, lemon juice and fresh herbs (dill/parsley/mint) add plenty of flavor, while coconut milk contributes a creamy, light texture. What I love the most about this soup is that it is perfect for a low calorie, paleo diet without compromising the taste. We had it with a side of avocado mash, you could also serve this soup with a salad of your choice or some crusty bread. I also sprinkled some sumac and Za’atar with a drizzle of olive oil just before serving, for some Mediterranean flavor.
Have a wonderful weekend! xx
Ingredients (for 2 servings)
1 Large Cucumber, peeled and cut into cubes
1 Tablespoon Fresh Herbs (Parsley or Dill or Mint), chopped
1 Garlic Clove, chopped
3/4 Cup Coconut Milk
1 Teaspoon Extra Virgin Olive Oil
Juice of Half Lemon
Sea Salt and Pepper to Taste
Za’atar and Sumac for Garnish, optional
Process
- Place all the ingredients, except Sumac and Za’atar (if using) in the blender and process until smooth. Add some water for a thinner consistency, I added about 1/2 cups of water for 3/4 cup of coconut milk.
- Transfer the soup in a bowl and chill in the refrigerator for at least 10 minutes.
- Garnish with Sumac and Za’atar and some more olive oil. Serve chilled.
Enjoy! 🙂
