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Chilled Cucumber & Coconut Soup begins by seasoning the cucumber before blending. Garlic, ginger, mint, cilantro, chili, lime, and cumin are mixed in and chilled for several hours.

After that rest, the cucumber mixture is puréed with grated coconut. Yogurt is stirred in afterward rather than blended from the beginning, preserving a creamy but fresh texture.

If the soup is too thick, add a small amount of water. Cilantro and cayenne are used only as the final garnish.

Ingredients

• 2 cups cucumbers, chopped
• 1/2 teaspoon salt, or to taste
• 2 cloves garlic
• 1 teaspoon fresh ginger, minced
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup fresh cilantro leaves, chopped
• 1 teaspoon fresh green chilies, minced
• Juice of 1 lime
• 1/4 teaspoon ground cumin
• 1 cup coconut, grated
• 2 cups plain yogurt
• 1/4 cup fresh cilantro leaves, chopped, for garnish
• 1/4 teaspoon cayenne pepper, for garnish

Method

Combine the cucumbers, salt, garlic, ginger, mint, cilantro, chilies, lime juice, and cumin in a bowl. Cover and refrigerate for 3–4 hours. Purée the chilled mixture with the grated coconut in a blender or food processor. Pour into a serving dish and stir in the yogurt until smooth. If too thick, add about 1/4 cup water. Garnish with cilantro, sprinkle with cayenne, and serve chilled. Makes 4 servings.