Delicious zucchini coconut soup
When my friend told me that I should make her lunch, I immediately thought of this soup. It’s chilled and perfect for a summer day, with a delicious lime aftertaste to the creamy coconut.
One zucchini, chopped coarsely
One onion, diced
One can coconut milk
1 C milk (any kind works – this soup can easily be vegan)
2 tbsp olive oil
Juice of 1.5 limes
salt and pepper to taste
Sautée the zucchini and onion in olive oil over medium heat until onions are translucent. When cool, purée in blender with all other ingredients. Chill until cool, serve.
Serves 2-3. Adapted from a recipe my father invented.