Chilled Cucumber-Lime Soup

Chilled Cucumber-Lime Soup
  • Cook Time
  • Prep Time
  • 6Servings


  • 2 tablespoons extra-virgin olive oil
  • 3 large cucumberspeeled, seeded and chopped
  • 3 ribs celery, chopped
  • 1 3/4 cups canned coconut water
  • 1 cup canned coconut milk
  • Juice of 3 limes
  • 1 cup buttermilk
  • Salt
  • 2 tablespoons chopped fennel fronds (optional)


In a large saucepan, heat the olive oil over medium-low heat. Add the cucumbers and celery and cook until softened, about 8 minutes (don't let them brown). Add the coconut water, cover and simmer over low heat for 15 minutes.

Using a blender, puree the soup. Strain the mixture, pressing to extract any liquids; discard the solids. Stir in the coconut milk and lime juice; let cool.

Stir in the buttermilk, season with salt and refrigerate. Top with the fennel fronds, if using.