Chilled Coconut Milk Soup with Herbs #SoupSwappers

Just because it is summer, it doesn't mean you have to give up soup!  Cool and creamy, this soup will be a wonderful addition to your summer meal. This savory soup uses fresh, raw cucumbers and radishes for crunch and texture and the sweetness of the coconut offers a nice contrast.  I like serving chilled soups for a first course in the summer for a lovely beginning to a meal.

Cold soups are traditional in many countries, but the United States really hasn't grabbed onto this cuisine as much as others.  Cold borsch from Russia, gazpacho from Spain, and a wonderful lemony soup from Greece are favorites here.  We've also made a delicious cold fruit soup that is delicious as a precourse or as a dessert.

This chilled soup is a remake of a Danish buttermilk soup, lightened up but still as refreshing as the original. It is simple to make, just be sure to chill the soup all the way through.

Chilled Coconut Milk Soup with Herbs

4 c coconut milk
2 c loosely packed herbs (I like thyme, basil and mint)
4 radishes, cut into matchsticks
1 cucumber, 1/2 juiced, 1/2 fine chopped
salt
2 T horseradish
2 T hot mustard
2 hard boiled eggs, cut into halves

Add the juice of the cucumber (throw away the solids), the mustard, the horseradish to the coconut milk.  Mince the herbs and add to the milk.  Season the milk with salt.  Chill in the refrigerator until thoroughly chilled, about 4 hours.  Into 4 bowls add 1/2 egg, the chopped cucumber and radish sticks. Pour the soup around the egg and veggies.  Serve.

Find more delightful chilled soups in the recipes below.  Which one do you want to try?

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