Cold Coconut Milk & Cucumber Soup

Cool Off with some cold coconut & cucumber soup!

15 min. 4 serv.
57 ratings

Cool off this summer with our deliciously fresh Cold Coconut & Cucumber Soup recipe.

Not only is it mouthwatering, it is also a great vegetarian dish that will make you wonder why you didn’t try it sooner!

Just mix all the ingredients together in a blender and, its ready to serve. Make it for lunch or dinner today!

Vegetarian icon Vegan icon Gluten Free icon Paleos icon
CALORIES: 40

INGREDIENTS

If you are following a certain protocol that does not allow for an ingredient that is listed below, please feel free to remove it from the recipe. If you need suggestions for substitutions, email us at info@lowfatlowcarb.com.
2 English Cucumbers, Unpeeled, cut into chunks
1/2 Cup Coconut milk, Light
2 Green onions, Thinly sliced
1 Tsp Ground cumin
1 Large Lime, Juiced
1 Tsp Salt
1 Tsp Pepper
1 Cups Yellow pepper, Finely diced

DIRECTIONS

Did you know?

Coconut milk, contrary to popular belief, is not the liquid that spills out when you crack a coconut open. Coconut milk is actually made by grating white coconut flesh and collecting the liquid and shredded coconut, and adding more water. It’s then left to soak in water before removing the shredded coconut. Unlike coconut water, it’s much whiter and has a richer, stronger taste, perfect for cooking!

Check out more of our delicious soup recipes: Italian Wedding Soup, Spicy Chicken Zucchini Noodle Soup, and Low-carb Pho Soup.

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