Chilled Curried Mint & Cucumber Soup

1. 1

   Peel the cucumbers, cut in half lengthwise, and scoop the seeds out, using a teaspoon; reserve the skin and seeds. Finely dice the cucumber flesh, mix with a little salt, and place in a colander to drain for 30 minutes or so.

2. 2

   Meanwhile, melt the butter in a saucepan and fry the onion until soft. Stir in the curry powder and cook together for a few more minutes, then add the stock and chopped apple. Simmer for about 20 minutes, or until the apple is very tender. Let cool.

3. 3

   Once cooled, puree the soup with the yogurt, coconut milk, and the reserved cucumber debris (seeds, skins, etc.) using a blender, until very smooth. Pass through a fine strainer into a bowl and then stir in the cream. Season with

4. 4

   salt and pepper to taste.

5. 5

   Briefly rinse the diced cucumber and squeeze lightly to remove excess liquid. Stir into the soup with the mint, lime juice, and, if desired, the green chili.

6. 6

   Cover and chill in the refrigerator for at least 2 hours before serving, in chilled soup bowls.

* Per serving · 4 servings · Values may vary.

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