July 10, 2012

Cold Coconut Cucumber-Gooseberry Soup

Finally, summer has arrived! We had a couple of pretty cold and rainy days and I have been desperately looking forward to some sunshine. Luckily, it is not a heat wave but it is real warm and it is perfect to enjoy some cold soup. What could be more refreshing than a glass of cold cucumber soup? Well, a glass of cold coconut cucumber-gooseberry soup with thai basil and a touch of lime. The whole thing topped with roasted black mustard seeds and coriander seed oil.

1 English cucumber
200 g gooseberry
400 ml coconut milk
5-6 thai basil leaves
1 lime
salt, chili

Wash cucumber, peel and cut in chunks. Put sliced cucumber, gooseberries, coconut milk and basil leaves into a blender and pulse until smooth. Sieve soup and season with salt, lime zest and little juice and chili. Serve with roasted black mustard seeds and corianderseed oil.


Rosa's Yummy Yums said...

Marvelous! Great flavors, creation and pictures.



Lori said...

Wow, what a combo of flavors. I have some gooseberries in too. I can't wait to give it a try once our cucumbers ripen in the garden!

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