Cold Coconut Soup with Cucumber

Peel cucumber, cut in half lengthwise, remove seeds, cut out balls with a small melon baller, place in a bowl and chill in the refrigerator. Coarsely chop remaining cucumber, add to a pot, add broth, crushed garlic and ginger purée, bring to a boil and then strain through a sieve back into the pot.

Stir in coconut milk and double cream and season with salt and pepper. Chill soup.