Chilled Cucumber Soup

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.


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


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.


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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