Chilled Cucumber Coconut Soup


4 cups, cucumber, peeled, seeded and chopped
1∕³ cup red onion, chopped
1½ cups light unsweetened coconut milk
¼ cup plus 2 tablespoons nonfat or reduced-fat Greek yogurt
2 tablespoons fresh lime juice
5 mint leaves
½ teaspoon ground turmeric
½ teaspoon freshly ground white pepper
kosher salt




1. Puree the cucumbers, red onion, coconut milk, 2 tablespoons of yogurt, lime juice, mint, turmeric, white pepper, and salt in a food processor. (Or combine the ingredients in a bowl, puree in batches in a blender, and pour into another bowl.) Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to 8 hours.
2. Ladle the soup into soup bowls. Top each with a dollop of the remaining yogurt and serve chilled.