Chilled cucumber soup with coconut milk

Peel the cucumber with a peeler. The soup needs no cooking and is served cold.

Split the cucumber in half and push a spoon down each half to take the seeds out.

Reserve a piece of cucumber to dice later for the garnish.

Slice the cucumber coarsely and place the slices in a colander.

Sprinkle a level teaspoon of salt over the slices and mix, with a bowl underneath to collect the water. Leave to drain.

Cut the reserved cucumber into slices, then sticks, then small cubes, and keep the garnish in the fridge.

Zest one lime, then cut it in half and squeeze the juice.

After an hour, rinse the drained cucumber in very cold water, then place it on a clean dry rag and rub it dry.

Blend the cucumber slices with the coconut milk, part of the lime juice, the lime zest, the coriander leaves and the spices, then add the rest of the lime juice.

Season with salt and pepper.

Chill the soup in the fridge for about an hour.

Serve cold in small glasses, garnished with the cucumber cubes, a little paprika powder and a little coriander.