Cucumber and Coconut Chilled Soup

chilled soup 1


Time: 15mins plus chilling time Serves: 2


  • Heat the coconut oil in a large pan then add the onion and garlic.
  • Saute for a couple of minutes then add the cucumber and tomato.
  • Keep them moving around the pan for another minute or until the tomato starts to break down.
  • Add the paprika, stir well to coat everything then allow to cook for another minute whilst moving around the pan.
  • Remove from the heat and add a dash of cold water (about 20 ml).
  • Pour the mixture into a food processor or use a hand blender to blitz everything into a smooth paste.
  • Place in the fridge to chill.
  • Once cool, place back in the processor or use the hand blender to combine the coconut milk and the paste.
  • Serve immediately or keep in the fridge until you need to serve it.


  • 1/2 Red onion (sliced)
  • 1 tsp Coconut oil
  • 1 Cucumber (roughly 200 g, chopped)
  • 1 Large tomato (chopped)
  • 1 Clove of garlic (chopped and crushed)
  • 1 tsp Paprika
  • 1/2 tsp Salt
  • 1/2 Can of light or full fat coconut milk



chilled soup 2