Make chilled cucumber and coconut soup with lime and coriander. This light, refreshing cold soup balances cool cucumber with creamy coconut for summer service.
Peel the cucumbers and cut them in half, scrape out seeds. Chop the cucumbers coarsely and place them in a colander over a mixing bowl. Reserve a 1/3 cup of cucumber to be diced for . Sprinkle the cucumbers with teaspoon salt and let them stand for 30 minutes. Drain excess water.
Slightly rinse the cucumber with cold water to remove the salt and pat dry it with a clean cloth.
Put the cucumber pieces in the blender along with the coconut milk, coriander leaves, half of the lime juice and the zest. Blend at high speed. with salt to taste and add more lime juice if necessary. Chill thoroughly before serving into small Verrines. (small glass)
Before serving, garnish each Verrine with a few small cucumbers diced, a coriander leaves and dust of paprika powder.
This recipe connects to Cold & World's Soups — learn the technique step by step in the video lessons.
The secret to a silky soup like this one is patience at the blending stage — take your time and pass it through a fine sieve if you want a truly professional finish. If you'd like to go deeper, Cold & World's Soups covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
