Chilled Tamarind Coconut Soup with Spiced Cucumber and Fresh Mint

Ingredients

• •2 cups coconut milk
• •1/4 cup tamarind paste
• •1 teaspoon ground cumin
• •1/2 teaspoon ground coriander
• •1/4 teaspoon cayenne pepper
• •1 medium cucumber, diced
• •1 teaspoon salt
• •1/4 teaspoon freshly ground black pepper
• •2 tablespoons olive oil
• •2 tablespoons fresh lime juice
• •2 tablespoons fresh mint, chopped
• •1 cup vegetable stock (or water)
• •1 teaspoon sugar (optional)

Instructions

1. 1

   In a medium mixing bowl, whisk together the coconut milk, tamarind paste, ground cumin, ground coriander, cayenne pepper, salt, and freshly ground black pepper until smooth and well combined.

2. 2

   Add the vegetable stock (or water) to the mixture and stir thoroughly to achieve a slightly thinner consistency. Taste and adjust the seasoning, adding the optional sugar if you prefer a touch of sweetness.

3. 3

   Refrigerate the soup for at least 1-2 hours or until thoroughly chilled. This step allows the flavors to meld beautifully.

4. 4

   While the soup is chilling, prepare the spiced cucumber topping. In a small bowl, toss the diced cucumber with olive oil, a pinch of salt, and a squeeze of fresh lime juice. Set aside.

5. 5

   When ready to serve, divide the chilled soup into individual bowls. Top each serving with the spiced cucumber mixture.

6. 6

   Garnish with fresh chopped mint and an additional drizzle of olive oil, if desired. Optionally, sprinkle a small pinch of cayenne for extra heat or add roasted peanuts or fried shallots for texture.

7. 7

   Serve immediately as a refreshing appetizer or light meal on a warm day.