Chilled Cucumber Soup

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Summer is in full effect here in So-Cal; with temperatures in the 90’s I’m very hesitant to do any sort of cooking that involves the stove or oven. Chilled soups are new to me, but I can’t remember ever tasting one that was bad on a hot day, so I figured I’d take my chances and wing it.

This chilled soup is perfect as a light appetizer at your next summer barbecue or picnic themed party! If you’re looking to upgrade to something more luxuious and hearty, I recently saw a similar avocado soup recipe in Food and Wine, topped with lumps of sweet crab meat. Don’t be afraid to get creative with your own versions!

This recipe features refreshing cucumber, a zesty hit of lime, creamy coconut, and a hint of warmth from cayenne pepper. It also comes together in just a few seconds in the blender, minimizing your time sweating in the kitchen! Does it get any easier than that?

Chilled Cucumber Soup

  • 1 large English cucumber, unpeeled and cubed
  • 1 13 oz. can of coconut cream
  • 1/3 cup chopped parsley
  • 1 lime
  • 3 tbsp yogurt
  • 1 tbsp salt
  • 1/2 tsp cayenne pepper
  • dash of cumin
  • finely diced radish and parsley for garnish

 

In a medium-size bowl, mix the cucumber, parsley, yogurt, lime, salt, cayenne pepper, and cumin.

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Transfer your mixture into a blender or food processor. Pulse about 10 seconds, then add in the coconut cream.

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If available, use the soup or sauce setting on your blender. If your blender or food processor doesn’t have this feature, blend for about one minute on a medium setting.

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Carefully pour the soup into shot glasses or small bowls and top with desired garnish.

Keep cool while enjoying a bright and refreshing treat!

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One Comment Add yours

  1. Cucumbers are so refreshing, in my opinion. 🌿

    Like

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