The Dish: Thai Cucumber Soup


If you are an avid reader, you know that we often spend time in Park City, working on our other magazine, Dishing Park City. When we are there, we frequent the restaurants run by Deer Valley. They do such a great job with their food.

This summer I had a soup at Deer Valley Grocery Cafe and we asked for the recipe so we could share it. While their version was perfect as is, I made a few adjustments to make mine slightly more savory (they use more apple juice and less coconut milk, making it a little sweeter).

This is a great make-ahead recipe that works as a starter for dinner, or a standalone lunch. It is incredibly flavorful and also won’t make your house hot since you don’t need to cook it. It will keep for at least three days in the fridge if you do make it in advance. It is a perfect use for the abundant herbs in season right now. Enjoy!

Thai Cucumber Soup

The Dish: Thai Cucumber Soup


  • 1 cup chopped scallions
  • 6 English cucumbers
  • 2 jalapeño peppers, chopped with seeds and stems removed
  • 2 cups basil leaves
  • 1 cup mint leaves
  • 1 bunch of cilantro, stemmed
  • 1/4 cup grated ginger
  • 2 cans coconut milk
  • 1/3 cup lime juice
  • 1 cups apple juice
  • salt
  • Optional toppings: black sesame seeds, more fresh herbs, chopped marcona almonds


  • Add all ingredients to a food processor. Blend until smooth. Taste and adjust seasoning if necessary.

About Author

Writer. Cook. Hockey player. Skier. Snowboarder. Mountain biker. Mother of two great danes. Wife. Marketing expert. And, most fulfilling, Co-editor of Dishing!

Comments are closed.