Chilled Coconut Cucumber Soup

MEAL TYPE: Soup

DIETARY RESTRICTION: Gluten-Free, Vegetarian

MAKES 4 SERVINGS

When it's just too hot to think about cooking, this soup is a great option. It's also refreshing after class! Be sure the ingredients are well-chilled before you begin. This recipe was adapted from the book Radically Simple by Rozanne Gold. Recipe and photo courtesy of Alicia Sokol of the blog Weekly Greens.

INGREDIENTS

2 English cucumbers, unpeeled and cut into chunks

1-1/2 cups whole milk Greek yogurt

1/2 cup light coconut milk

2 scallions, thinly sliced (dark green parts separated from white and light green parts)

1-1/2 tsp cumin

Juice of 1 large lime

Kosher salt

1/4 cup red pepper, finely diced

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INSTRUCTIONS

In a food processor fitted with a steel chopping blade, combine the cucumbers, yogurt, coconut milk, white and light green scallion parts, and cumin. Process until smooth, and then add the lime juice and salt to taste, and pulse until incorporated.
Garnish with the dark green scallion parts and the diced red pepper. Store tightly covered in the refrigerator.

Quick Tips
1. The unpeeled cucumbers add pretty dark-green flecks, but if you prefer a more uniformly pale green soup, peel the cucumbers first.
2. You can freeze the remainder of the coconut milk in a small container.

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