Cream of Coconut and Cucumber Soup
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Ingredients2 h 15 m servings 120 cals
Original recipe yields 4 servings
- 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.
- Garnish with cucumber slices, grated coconut, and mint leaves before serving.
Per Serving: 120 calories; 7.9 g fat; 11.8 g carbohydrates; 2.3 g protein; 0 mg cholesterol; 202 mg sodium. Full nutrition