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Chilled Cucumber-Lime Soup

Kang Kim enlarge

By: Daisy Martinez
From: Mucho Gusto

Rach's pal Daisy Martinez serves this tropical soup straight from the fridge.

people tried this recipe.

Key:
Our veggie-friendly dishes have no meat or fish.Veg Out

  • 6 Servings
  • Prep 15 minutes
  • Cook 25 minutes

Ingredients:

  • 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)

Directions:

  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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