Cold. Rich. Satisfying, this soup hits all of those notes and only took 5 minutes to pull together. A win. The cooling taste of the cucumber and the richness of the coconut milk coupled with the avocado make this taste like summer in a bowl. Plus if your garden is going bonkers, this is a perfect use for your overgrown cucumbers (ps my garden? is NOT going bonkers…updates soon).
We’re keeping this soup lighter on the calories by using non-fat plain yogurt and avocado for creaminess (no heavy cream or cheese!) Plus, we’re using lite coconut milk which lightens the caloric load as well. You could use non-fat milk or buttermilk in place of the coconut milk, but I enjoy the slight tropical flavor it brings to the dish. Make this soup your own!
This soup is a gorgeous first course to a summer grill-out dinner or a light supper with the addition of a grilled shrimp skewer. I dipped a big piece of bakery fresh bread in it and called it dinner. I think you will too.
Creamy Cool Cucumber Soup
Serves: 4 as a first course~ Time: > 10 minutes, plus chilling time
1/2 c. plain, non-fat yogurt
1 (14.5 oz) can lite coconut milk
2 large cucumbers (I prefer seedless, use what you have)
Fresh Herbs: small handful (about 2-3 tbs) of each: Cilantro, Basil and Dill
2 scallions, trimmed, use both green and white parts
Zest of 1 lime
Sea Salt to taste
1/4 tsp cayenne pepper
Peel and roughly chop cucumbers. If the skin isn’t particularly thick or waxy, leave it on.
Clean and remove the stems of the herbs, but no need to chop them.
In a blender, add yogurt, coconut milk, cucumber chunks and avocado. Blend until smooth. Add herbs, scallions, lime zest and seasoning. Blend again until smooth and herbs are incorporated. Taste here. Add more herbs or seasoning as preferred. Chill in refrigerator until ready to serve. Will keep (covered) for several days in fridge.
Makes 1 heaping quart. Recipe can easily be doubled or tripled.
BRB, going to will my garden to grow.