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Cream of Coconut and Cucumber Soup

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"This vegan chilled cream of coconut and cucumber soup makes a wonderful appetizer during the hot summer season. Coconut and cucumbers are a great combination and make for an easy, refreshing soup."
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2 h 15 m servings 120 cals
Original recipe yields 4 servings


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  • Prep

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  1. Combine coconut water, cucumber, coconut flesh, mint, chile pepper, lemon juice, ginger, and salt in a blender; blend until smooth. Refrigerate until chilled through, about 2 hours.
  2. Garnish with cucumber slices, grated coconut, and mint leaves before serving.

Nutrition Facts

Per Serving: 120 calories; 7.9 g fat; 11.8 g carbohydrates; 2.3 g protein; 0 mg cholesterol; 202 mg sodium. Full nutrition

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