Cucumber and Coconut Chilled Soup

The time of year has come…and we seem to have an abundance of cucumbers!

As much as I love adding it my salads or using to dunk into hummus, it’s nice to change it up. So I’ve had a little play around and come up with this chilled soup. I opted to use coconut milk instead of cream to keep it a little lighter but I’m sure it would work just as well with cream.

Ingredients:

1/2 Red onion (sliced)

1 tsp Coconut oil

1 Cucumber (roughly 200 g, chopped)

1 Large tomato (chopped)

1 Clove of garlic (chopped and crushed)

1 tsp Paprika

1/2 tsp Salt

1/2 Can of light or full fat coconut milk

 

Method:

1. Heat the coconut oil in a large pan then add the onion and garlic.
2. Saute for a couple of minutes then add the cucumber and tomato.
3. Keep them moving around the pan for another minute or until the tomato starts to break down.
4. Add the paprika, stir well to coat everything then allow to cook for another minute whilst moving around the pan.
5. Remove from the heat and add a dash of cold water (about 20 ml).
6. Pour the mixture into a food processor or use a hand blender to blitz everything into a smooth paste.
7. Place in the fridge to chill.
8. Once cool, place back in the processor or use the hand blender to combine the coconut milk and the paste.
9. Serve immediately or keep in the fridge until you need to serve it.