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Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Stir in the buttermilk, season with salt and refrigerate. Top with the fennel fronds, if using.

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