Key points of this recipe:
- A refreshing and creamy chilled soup, perfect for summer.
- Cucumbers are low-calorie and coconut milk provides healthy fats for satiety.
- Mint and dill add a cool freshness, while ginger and lemon give a bright, clean finish.
- A refreshing and creamy chilled soup, perfect for summer.
- Cucumbers are low-calorie and coconut milk provides healthy fats for satiety.
- Mint and dill add a cool freshness, while ginger and lemon give a bright, clean finish.
About this recipe
I made a cold cucumber and coconut milk soup that’s easy to enjoy on hot days. It’s suitable for those who want to keep calories down but still feel satisfied, and it works well for vegetarians or anyone avoiding dairy. When we actually made it, it was simpler than expected — aside from chilling time, it took about 30 minutes from prep to serving. It’s great as part of breakfast, a lunch starter, or a light dinner on warm evenings.Ingredients (2–3 servings)
- Cucumbers: 3 cucumbers (approx. 400g)
- Coconut milk: 100ml (canned — e.g., Kokomi if you like)
- Fresh mint: 3 sprigs (leaves only)
- Fresh dill: 3 sprigs (leaves only)
- Ginger (juice): 1 tbsp (grate and squeeze)
- Lemon (juice): 1 tbsp
- Apple cider vinegar: 1 tbsp
- Salt: 1/4 to 1/2 tsp (adjust to taste)
- (Optional) Shredded coconut: as desired
How to make
- Trim the ends off the cucumbers, peel thinly if you prefer to remove the grassy sk in flavor, and cut into rough chunks.
- In a blender, combine the cucumbers, coconut milk, a nd half of the mint and dill leaves (reserve a little for garnish).
- Blend until smooth. For an extra-silky texture, strain through a sieve.
- Add the ginger juice, lemon juice, and apple cider vinegar, blend briefly, and season with salt. Add a bit more salt if the flavor seems weak.
- Pour into bowls and chill in the refrigerator for 20–30 minutes. Garnish with the reserved mint and dill and sprinkle shredded coconut if you like.
- You can also float 1– 2 ice cubes for an extra-cooling touch, if desired.