Chilled Cucumber-Lime Soup Daisy Martinez   From Every Day with Rachael Ray August 2008 SERVES 6 Prep Time: 15 minutes Cook Time: 25 minutes 2 tablespoons extra-virgin olive oil 3 large cucumbers—peeled, seeded and chopped 3 ribs celery, chopped 1 3/4 cups canned coconut water 1 cup canned coconut milk Juice of 3 limes 1 cup buttermilk Salt 2 tablespoons chopped fennel fronds (optional) 1. In a large saucepan, heat the olive oil over medium-low heat. Add the cucumbers and celery and cook until softened, about 8 minutes (don't let them brown). Add the coconut water, cover and simmer over low heat for 15 minutes. 2. Using a blender, puree the soup. Strain the mixture, pressing to extract any liquids; discard the solids. Stir in the coconut milk and lime juice; let cool. 3. Stir in the buttermilk, season with salt and refrigerate. Top with the fennel fronds, if using.

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