Serves:

4

Ingredients:

  • 4 English cucumber cucumber, peeled, seeded and chopped
  • 1∕³ cup poblano pepper chopped
  • cups Cocina by Ingrid HoffmannYellow Pepper Quinoa Meal Kit
  • ¼ cup coleslaw mix
  • 2 tablespoons sprigs fresh oregano leaves
  • 5 cooked cubed rotisserie chicken
  • ½ teaspoon Dijon mustard
  • ½ teaspoon toasted chopped almonds
  • kosher salt

Instructions:

  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.
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