Cucumber And Coconut Gazpacho How to make Cucumber And Coconut GazpachoA chilled soup, very refreshing for the summer months. It can also be served as an appetizer at parties in small glasses.

Cucumber And Coconut Gazpacho

#FoodismSummerBonanza

By Pooja Gujarathi

Apr, 9th

649

Servings

1 person

Cook Time

20 minutes

Ingredients

4 - 6

Ingredients

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

Instructions

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

Notes/Tips

Recipe NotesYou can serve it before the main course.

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