I just got back from an amazing trip to the Bora Bora and this dish was inspired by a soup I had at the Four Seasons' signature restaurant, Arii Moana. It was love at first bite. It's the perfect soup for a balmy evening, totally ingredient driven, light, and refreshing. Naturally, I went back home on a mission to bring Bora Bora's finest to my very own kitchen. This soup is simple, straightforward, and perfect for spring!
1 cup light coconut milk
1/2 cup coconut yogurt (plus extra for garnish)
2 large organic cucumbers, sliced in rounds and halved
1/4 cup shredded unsweetened coconut
1 tsp. kosher salt
-Cut 1/4 of one of the cucumbers off, finely dice and set aside for later.
-Next, add the remaining sliced and halved cucumbers to a high powered blender or Vitamix.
-Pour the coconut milk and yogurt into the blender with the cucumbers.
-Add the shredded coconut and salt and blend to your desired consistency.
-Ladle into bowls and top with diced cucumbers and a dollop of coconut yogurt.