Chilled Cucumber Soup

Chilled cucumber soup, ready in less then ten minutes, is all you need to cool down on a hot summer day. This refreshingly light and low-carbs soup makes a wonderful appetizer or side on a hot summer day. Bright bursts of herbs add a pleasant contrast to the mild flavor of cucumber. Garlic, lemon juice and fresh herbs (dill/parsley/mint) add plenty of flavor, while coconut milk contributes a creamy, light texture. What I love the most about this soup is that it is perfect for a low calorie, paleo diet without compromising the taste. We had it with a side of avocado mash, you could also serve this soup with a salad of your choice or some crusty bread.  I also sprinkled some sumac and Za’atar with a drizzle of olive oil just before serving, for some Mediterranean flavor.

Have a wonderful weekend! xx

Ingredients (for 2 servings)

1 Large Cucumber, peeled and cut into cubes
1 Tablespoon Fresh Herbs (Parsley or Dill or Mint), chopped
1 Garlic Clove, chopped
3/4 Cup Coconut Milk
1 Teaspoon Extra Virgin Olive Oil
Juice of Half Lemon
Sea Salt and Pepper to Taste
Za’atar and Sumac for Garnish, optional

Process

1. Place all the ingredients, except Sumac and Za’atar (if using) in the blender and process until smooth.  Add some water for a thinner consistency, I added about 1/2 cups of water for 3/4 cup of coconut milk.
2. Transfer the soup in a bowl and chill in the refrigerator for at least 10 minutes.
3. Garnish with Sumac and Za’atar and some more olive oil. Serve chilled.

Enjoy! 🙂