“Chilled Cucumber & Coconut Soup”
2 cups cucumbers, chopped
1/2 tsp. salt, or to taste
2 cloves fresh garlic
1 tsp. fresh ginger, minced
1/2 cup fresh mint leaves, chopped
1 tsp. fresh green chili, minced
5 or 6 tbsp. lime juice (about 1 lime)
1/4 tsp. ground cumin
1 cup coconut, grated
2 cups plain yogurt
1/4 cup fresh cilantro leaves, chopped (for garnish)
1/4 tsp. cayenne pepper (for garnish)
In a bowl, combine the cucumbers, salt, gralic, ginger, mint, cilantro, chilies, lime juice, and cumin and mix well. Cover and refrigerate for three to four hours. Once chilled, in a food processor or a blender, puree mixture and grated coconut. Pour mixture into a serving dish, and stir in yogurt until smooth. If soup is too thick, add 1/4 cup of water. Garnish with fresh cilantro, and sprinkle with cayenne pepper and serve. Serves 4.
From the book The Modern Ayurvedic Cookbook: Healthful, Healing Recipes for Life by Amrita Sondhi.
