Cool Cucumber Soup with Cilantro and Lime
1 garlic clove, peeled
1 teaspoon salt
2 large cucumbers, peeled, seeded, and chopped
2 cups vegetable or chicken stock
1 14-oounce can unsweetened coconut milk
2 tablespoons fresh lime juice
1 tablespoon minced cilantro leaves
8 thin cucumber slices for garnish
Whole fresh cilantro leaves for garnish
Place the garlic and salt in a food processor and process to form a paste. Add the chopped cucumbers and process until smooth. Add the stock, coconut milk, lime juice, and minced cilantro and process until smooth. Add the stock, coconut milk, lime juice, and minced cilantro and process until smooth. Taste and adjust the seasonings.
Transfer the soup to a container and refrigerate, covered, for a few hours to blend the flavors.
To serve, ladle the soup into bowls and garnish with the cucumber slices and whole cilantro leaves.
Serves 4.
Adapted from "Vegan Planet" by Robin Robertson.