Chilled Cucumber Soup


July 17, 2019

This is a refreshing chilled soup that is light yet filling, with the richness of coconut milk; a complimentary foundation of Taking Stock broth, and freshness of summer cucumber and herbs. Share with loved ones or enjoy all week for a great snack on-the-go.

  • Yields: Four servings


16 oz. Taking Stock Broth

3/4 cup onion, white, chopped

2 cucumbers, large, partially peeled and chopped

1 can coconut milk (13.66 oz.)

2 tbsp fresh dill, chopped

2 tsp fresh cilantro, chopped

2 tbsp fresh basil

Several cherry tomatoes, sliced


1Heat the broth and chopped onion together in a medium saucepan over the stove.

2Bring to a rolling boil and reduce heat to medium, cooking until onions are almost translucent.

3Add cucumber and continue to cook over medium heat for another 4-5 minutes.

4Remove saucepan from heat and immediately add coconut milk and chopped fresh herbs, reserving some basil for garnish, if desired.

5Using either an immersion or stand-up blender, blend soup until smooth.

6Chill for a minimum of 1 hour; 3 hours is optimal.

7Garnish with sliced cherry tomato and fresh basil, if desired. Season to taste with salt and pepper.


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