Chilled Curried Mint & Cucumber Soup

Chilled Curried Mint & Cucumber Soup

The following recipe is from the May 5 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

While many dishes we enjoy eating in warm weather can be consumed year round, chilled soups are a distinctly summer preparation. Does anyone really want to sit down to a cold bowl of gazpacho in the dead of winter? But now that warm weather is here it sounds downright refreshing.

Another lovely warm weather alternative is this Chilled Curried Mint & Cucumber Soup from The Vegetarian Option by Simon Hopkinson. Apples are puréed with coconut milk, yogurt, and curry powder and finished with chunks of cucumber for this unexpected and delicious soup. The yogurt, coconut milk, and cream give it a wonderfully creamy body, the chiles and lime juice balance out the sweetness of the apple perfectly, and the pieces of cucumber give it a cooling crunch.

  • Yield:4


  • 2 small cucumbers
  • Salt and freshly ground
  • White pepper
  • 1 1/2 tablespoons butter
  • 1 small onion, peeled and chopped
  • 1 tablespoon curry powder
  • 1 cup (scant) stock
  • 1 small sweet apple, peeled, cored, and chopped
  • 2/3 cup (scant) plain yogurt
  • 2/3 cup (scant) coconut milk
  • 1/3 cup whipping cream
  • 2 tablespoons chopped mint
  • Juice of 1 small lime
  • 1 small, hot green chili, seeded and chopped (optional)


  1. 1.

    Peel the cucumbers, cut in half lengthwise, and scoop the seeds out, using a teaspoon; reserve the skin and seeds. Finely dice the cucumber flesh, mix with a little salt, and place in a colander to drain for 30 minutes or so.

  2. 2.

    Meanwhile, melt the butter in a saucepan and fry the onion until soft. Stir in the curry powder and cook together for a few more minutes, then add the stock and chopped apple. Simmer for about 20 minutes, or until the apple is very tender. Let cool.

  3. 3.

    Once cooled, purée the soup with the yogurt, coconut milk, and the reserved cucumber debris (seeds, skins, etc.) using a blender, until very smooth. Pass through a fine strainer into a bowl and then stir in the cream. Season with

  4. 4.

    salt and pepper to taste.

  5. 5.

    Briefly rinse the diced cucumber and squeeze lightly to remove excess liquid. Stir into the soup with the mint, lime juice, and, if desired, the green chili.

  6. 6.

    Cover and chill in the refrigerator for at least 2 hours before serving, in chilled soup bowls.