This Chilled Cucumber Soup with Coconut Milk is a very refreshing cold recipe and perfect for hot days. You may substitute the coconut milk with light cream or plain yogurt.

Peel the cucumbers and cut them in half, scraping out seeds. Chop the cucumbers coarsely and place them in a colander over a mixing bowl. Reserve ¾ cup of cucumber to be diced for garnish. Sprinkle the cucumbers with a teaspoon of salt and let them stand 30 minutes. Drain excess water.

Slightly rinse the cucumbers with cold water to remove the salt and pat dry with a clean cloth.

Put the cucumber pieces in the blender along with the coconut milk, coriander leaves, half of the lime juice and the zest. Blend at high speed. Season with salt to taste and add more lime juice if necessary. Chill well before serving in small verrines (small glass)

Before serving, garnish each verrine with a few diced pieces of cucumber, some coriander leaves and a dust of paprika powder.