Preparation

Peel, then slice 200g of the cucumbers and keep the skin for later. Set aside half of the cucumber slices for the jelly.
Slice the onion, place in a pan with the cucumbers then pour in the coconut milk.
Cook on a medium heat without browning the onion and cucumber for about 5 minutes.
Let the mixture chill on ice, and then blend the mixture once chilled using a hand blender or food processor.
Juice the remaining 100g of cucumber in a juicer, pour in the melted gelatin sheets, mix together and pour into a thin tray to set.
Let the cucumber jelly set for 4 hours.
Put the cucumber skin, mint and the spinach into a pot with boiling water for 3 minutes.

Preparation

Place the poached cucumber skin, mint and spinach into the bottom of the soup bowl along with the cream cheese and slices of fresh coconut.
Pour the gazpacho mixture into a small jug and serve together at the table.

Gazpacho