Chilled Cucumber Coconut Soup

Adapted from Radically Simple

When it’s just too hot to think about cooking, this soup is a great option. Be sure the ingredients are well-chilled before you begin. According to the author of the recipe, this soup keeps in the fridge for up to 5 days! You may just need to give it a quick stir before serving if it’s been sitting in the fridge for a day or two.

  • 2 English cucumbers, unpeeled and cut into chunks
  • 1-1/2 cups plain 2% Greek yogurt
  • 1/2 cup light coconut milk
  • 2 scallions, thinly sliced (dark green parts separated from white and light green parts)
  • 1-1/2 teaspoons cumin
  • Juice of 1 large lime
  • Kosher salt
  • 1/4 cup finely diced red pepper

  • In a food processor fitted with a steel chopping blade, combine the cucumbers, yogurt, coconut milk, white and light green scallion parts and cumin. Process until smooth, then add the lime juice and salt to taste and pulse until incorporated. Garnish with the dark green scallion parts and the diced red pepper. Store tightly covered in the refrigerator.
  • Quick Tips
  • 1. I like to use the cucumbers unpeeled because I think the dark green flecks are pretty. If you’d prefer a more uniformly pale green soup, peel the cucumbers first.
  • 2. I am always annoyed at recipes that call for part of a can of coconut milk. What am I supposed to do with the rest of the can? I typically freeze the remainder in a small container. What I used for this recipe was frozen leftover coconut milk from another recipe.

Preparation time: 15 minute(s)

Number of servings (yield): 4

One response to “Chilled Cucumber Coconut Soup”

  1. Amanda says:

    It’s 108 outside today and I can’t bear the thought of cooking. I have a can of coconut milk open so this will be perfect! I freeze my leftover coconut milk in an ice cube tray and that way I can easily just take what I need.

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