Chilled Cucumber Soup
July 17, 2019
This is a refreshing chilled soup that is light yet filling, with the richness of coconut milk; a complimentary foundation of Taking Stock broth, and freshness of summer cucumber and herbs. Share with loved ones or enjoy all week for a great snack on-the-go.
- Yields: Four servings
1Heat the broth and chopped onion together in a medium saucepan over the stove.
2Bring to a rolling boil and reduce heat to medium, cooking until onions are almost translucent.
3Add cucumber and continue to cook over medium heat for another 4-5 minutes.
4Remove saucepan from heat and immediately add coconut milk and chopped fresh herbs, reserving some basil for garnish, if desired.
5Using either an immersion or stand-up blender, blend soup until smooth.
6Chill for a minimum of 1 hour; 3 hours is optimal.
7Garnish with sliced cherry tomato and fresh basil, if desired. Season to taste with salt and pepper.