Chilled Cucumber Soup with Coconut Milk and Mint

The original recipe for this soup was from 911 Chef Eric, but the following is my modified version. The original recipe turned out too tangy (way too much lime juice), and I felt that Greek yogurt added the extra creaminess needed). Serves 8.

Ingredients:       (*signifies my modifications to original recipe)

• 2-3 large cucumbers, about 2 lbs.
• 1 3/4 cups of coconut milk
• 1 Tbsp Greek Yogurt*
• 1/4 cup fresh mint leaves*
• 1 lime, zested; juice of 1/2 lime
• salt to taste (I didn't need any with mine)

To garnish:

• mint leaves
• pinch of paprika
• 2-3 diced cucumbers

Directions:

• Peel cucumbers, and cut them in half, scraping out the seeds. Chop coarsely and place in colander over mixing bowl. Reserve a handful of cucumber dices for garnish.
• Sprinkle cucumbers with salt and allow to stand for 30 minutes. 
• Rinse cucumbers with cold water to remove salt, then pat dry with clean cloth.
• Place cucumbers, coconut milk, Greek yogurt, mint leaves (bruised), lime juice and zest into blender. Blend at high speed. Chill for at least 1 hour.

Serve soup in small glasses or bowls, garnishing with a few cucumber dices, a pinch of paprika, and a mint leaf.