Cucumber And Coconut Gazpacho Recipe

 
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Cucumber And Coconut Gazpacho
How to make Cucumber And Coconut Gazpacho
  • Chef: Renu Dalal
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

A chilled soup, very refreshing for the summer months. It can also be served as an appetizer at parties in small glasses.

Ingredients of Cucumber And Coconut Gazpacho

  • 2 Cups Peeled and chopped cucumbers
  • 1 cup Coconut Milk
  • 2 tsp Chopped mint leaves
  • to taste Salt
  • For garnishing:
  • 2 tsp Chopped cucumber slices

How to Make Cucumber And Coconut Gazpacho

  • 1.Blend all the ingredients in a mixer.
  • 2.Refrigerate and serve cold in small glasses.
  • 3.Garnish with chopped cucumber slices.

Recipe Notes

You can serve it before the main course.

Key Ingredients: Coconut Milk, Chopped mint leaves , Salt, For garnishing:, Chopped cucumber slices
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