• 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.