Chilled Cucumber Soup Recipe with Coconut Milk - Cold Cucumber Soup

Peel and seed the cucumber.

Cut the ends off the cucumber.

Split the cucumber in half.

Use a spoon to remove the seeds from half of the cucumber.

Reserve a part of the cucumber to dice for garnish.

Slice the cucumber coarsely and place in a colander.

Add about 1 teaspoon of salt to the cucumber slices and mix well.

Place a bowl underneath to collect the water and let it drain for 30 minutes.

Dice the cucumber into small cubes for garnish and reserve in the fridge.

Zest 1 lime and then cut it in half and squeeze the juice.

After an hour, rinse the salted cucumber slices with cold water and pat them dry with a clean rag.

Place the cucumber slices into a blender along with the coconut milk and lime juice (two-thirds of it).

Add the lime zest and coriander leaves to the blender and process until smooth.

Taste the soup and adjust with the remaining lime juice, salt, and pepper as needed.

Process again until well mixed.

Chill the soup in the fridge for about an hour.

Plate the soup in transparent glasses (verrine).

Garnish the soup with cucumber cubes, a little paprika powder, and a leaf of coriander.

Equipment Needed

Spice Level: