Chilled cucumber and coconut soup

April 9, 2013 (Last Updated: January 11, 2019)
Chilled cucumber and coconut soup recipe

If you’re looking to update your soup game, look no further than chilled cucumber and coconut soup. This tropical-inspired dish is a cool and refreshing dish that’s deliciously light. If you want to make it especially beautiful for a dinner party, spoon it into shot glasses.

Chilled cucumber and coconut soup


  • Soup

  • 1 cucumber, peeled, seeds removed, roughly chopped
  • 1 avocado, roughly chopped
  • 4 spring onions, trimmed, roughly chopped
  • juice of 1½ fresh limes
  • small handful fresh coriander
  • 750ml (3 cups) coconut milk
  • 15ml (1 tbsp) Ponzu
  • 2 drops fish sauce
  • sea salt and freshly ground black pepper, to taste
  • 1 small red chilli, seeds removed, finely chopped
  • To serve

  • 1 spring onion, finely sliced
  • 1 red chilli, sliced
  • small handful mange tout, thinly sliced
  • coriander microgreens
  • fresh coconut slices
  • fresh lime cheeks



Place all of the ingredients in a large food processor or blender and blitz to form a chunky soup.


Adjust seasoning and blend once more.


Pour into a large bowl, cover with plastic wrap and chill for 30 minutes.


Ladle the soup into serving bowls and top with garnishes just before serving.


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