Chilled Cucumber & Coconut Soup with Pickled Shallots
Description
This refreshing soup offers a pause in your dinner, combining crisp cucumber, smooth coconut, and a bright burst from tangy pickled shallots. It’s the kind of dish you might enjoy overlooking the ocean, cool and elegant against the tropical heat. Served chilled, it brings balance to the warmer, spiced courses and evokes the calm of a Maldivian beach evening.
The base of the soup is lightly flavoured with fresh mint and lime, keeping things clean and fragrant. Quick-pickled shallots add contrast and depth without overwhelming the palate. It’s an understated course with a refined finish—ideal for resetting the senses.
Ingredients
For the soup:
For the pickled shallots:
Instructions
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In a small bowl, combine sliced shallots with vinegar, sugar, and salt. Mix well and set aside to pickle while you prepare the soup (at least 30 minutes).
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Add cucumber, coconut milk, lime juice, lime zest, garlic, mint, and a pinch of salt to a blender. Blend until very smooth. Add cold water a tablespoon at a time if needed to loosen the texture.
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Taste and adjust seasoning—add more lime or salt if needed. Chill the soup for at least an hour before serving.
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To serve, pour into small bowls or glasses. Top each portion with a few strands of drained pickled shallots and an optional mint leaf garnish.
