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-inspired summer cookout recipe (vegan), ready in about 10 minutes, pairs cucumber, full-fat coconut milk, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, peeled and chopped cucumber
- 1 cup full-fat coconut milk
- 3 tbsp fresh lime juice
- 1/4 cup, packed fresh mint leaves
- 2 stalks, chopped green onion
- 1 small, minced garlic clove
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cold water
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.
