Finally, summer has arrived! We had a couple of pretty cold and rainy days and I have been desperately looking forward to some sunshine. Luckily, it is not a heat wave but it is real warm and it is perfect to enjoy some cold soup. What could be more refreshing than a glass of cold cucumber soup? Well, a glass of cold coconut cucumber-gooseberry soup with thai basil and a touch of lime. The whole thing topped with roasted black mustard seeds and coriander seed oil.
1 English cucumber
200 g gooseberry
400 ml coconut milk
5-6 thai basil leaves
Wash cucumber, peel and cut in chunks. Put sliced cucumber, gooseberries, coconut milk and basil leaves into a blender and pulse until smooth. Sieve soup and season with salt, lime zest and little juice and chili. Serve with roasted black mustard seeds and corianderseed oil.