Chilled Coconut Cucumber Soup with Lime and Mint
This cool and creamy chilled soup blends refreshing cucumber with coconut milk, lime juice, and fresh mint—perfect for beating summer heat. This Thai summer cookout recipe (vegan), ready in about 10 minutes, pairs cucumber, full-fat coconut milk, and lime juice for a weeknight-friendly dinner. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium cucumber, peeled and chopped
- 1 cup full-fat coconut milk
- 3 tbsp fresh lime juice
- 1/4 cup fresh mint leaves, packed
- 2 stalks green onion, chopped
- 1 small garlic clove, minced
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cold water
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Equipment for this recipe
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Instructions
- Step 1: In a blender, combine 2 peeled and chopped medium cucumbers, 1 cup full-fat coconut milk, 3 tbsp fresh lime juice, 1/4 cup packed fresh mint leaves, 2 chopped green onions, 1 minced small garlic clove, 3/4 tsp salt, 1/4 tsp black pepper, and 1/2 cup cold water.
- Step 2: Blend on high until the mixture is smooth and creamy, about 1-2 minutes, pausing to scrape down the sides as needed.
- Step 3: Chill the soup in the refrigerator for at least 1 hour to let the flavors meld and serve cold, garnished with additional mint leaves or a lime wedge if desired.
