The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Holiday Cucumber and Coconut Soup
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Holiday Cucumber and Coconut Soup

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Fall is the perfect time of the year to make fresh garden vegetable comfort soups for the chilly evenings in front of a warm fire. During the summer months when the vegetables in my garden are plentiful, I prepare for the long months ahead when the weather turns cold and the garden sleeps. During this time I can or freeze my vegetables to use in soups or other dishes I love to cook during the colder months of the year. One soup I love to make for the holidays is a cold coconut cucumber soup. This soup is great for Thanksgiving or Christmas and is a great appetizer to start off dinner. I have even made this soup using over ripened yellow cucumbers, and it’s delicious. 


  • 3 Cups fresh or canned vegetable broth
  • 1 Medium white or red onion, sliced
  • 1 Tablespoon olive oil
  • 3 Medium cucumbers, remove seeds, skin, and dice
  • 1 Cup fresh shredded coconut
  • 1 Teaspoon cornstarch
  • ¼ Teaspoon salt or season to taste
  • ¼ Teaspoon pepper or season to taste
  • ½ Teaspoon fresh sweet basil, diced
  • ½ Teaspoon Beau Monde seasoning from Spice Island
  • 1 Teaspoon fresh or frozen lemon juice
  • ¼ Cup dry vermouth
  • 1 Tablespoon vegan sour cream
  • ½ Cup chopped chives


  1. In a small frying pan, add oil and onions. Sauté for 5 minutes or until translucent.
  2. In a 4 quart saucepan, add sautéed onions and cucumbers.
  3. Mix cornstarch with 1/8 cup vegetable broth and mix well.
  4. Add vegetable broth to the sautéed onions and cucumber in sauce pan.
  5. Stir in dissolved cornstarch liquid to the soup mixture, mix well.
  6. Add salt, pepper, fresh basil, and Beau Monde seasoning to the soup mixture.
  7. Bring to a boil, reduce heat, and simmer for 20 minutes.
  8. Add fresh shredded coconut to the soup mixture, simmer 5 minutes.
  9. Remove from heat and pour the contents of the soup mixture into a blender.
  10. Blend the contents for 2 minutes.
  11. Add lemon juice and vegan sour cream to the soup mixture in the blender.
  12. Continue blending for 1 to 3 minutes until the soup becomes pureed.
  13. When the soup is pureed, add vermouth to the mixture.
  14. Blend for 1 minute.
  15. Pour the contents of the blender into a glass refrigerator bowl and cover.
  16. Chill for 3 to 4 hours.
  17. Serve cold or hot and garnish with chives, fresh chopped parsley or mint, and shredded coconut. 

Image: creative commons

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Leave a Comment

  1. Cheryl Thomas
    Cheryl Thomas
    This sounds delicious and so simple to prepare. I can't wait to try this.
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  2. Page Staudinge
    I've had cold cucumber soup before but never made with fresh coconut. This sounds amazing.
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  3. Eve Sherrill York
    Eve Sherrill York
    This looks really interesting and I am trying to incorporate more coconut into my diet. Voted.
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  4. Support
    Gorgeous! Thanks for posting, Julie! Happy Holidays!
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  5. kristo
    This sounds amazing! voted!
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