2 cucumbers, peeled and seeded
1 bunch scallions, whites only
1 clove garlic
handful of cilantro
1 can coconut milk
3/4 cup greek yogurt (0% fat)
1/3 cup light sour cream
1 cucumber, peeled and seeded.
1 bell pepper
4 ribs celery
1/2 jalepeno, seeds and ribs removed
1 small shallot
crushed and toasted macadamia nuts
Base: Chunk the peeled and seeded cucumber, scallions, garlic, and jalepenos and add to the food processor. Pulse until the larger pieces have broken up. Next, add the cilantro and coconut milk up to just under the liquid fill line and blend until as smooth as possible.
Remove the blended mixture to a large bowl and add the remainder of the coconut milk. Let sit for at least 30 minutes. Utilizing a sieve placed over another large bowl, strain the mixture to remove the remaining slightly gummy vegetables. Whisk in the greek yogurt and the sour cream to thicken the base and add some unexpected and cooling tang. Season with salt and pepper then chill for at least 2 hours before adding the topping.
|The completed base|
|The steps to a perfectly diced cucumber!|
The perfect answer to both local cucumbers and an outrageous heat wave!