Christmas Soup: Chilled Cucumber & Coconut

Ho ho ho! It’s that time of year again when those of you who celebrate Christmas start wracking your brains for new recipe ideas for the big celebratory meal.

In the Timbavati we can usually rely on a day that is sweltering hot and sticky, so the very thought of a large roast turkey with all the trimmings is enough to send you running for the mountains.

Even though we still like to offer a more traditional meal Chef Ryan has come up with a brilliant light soup that celebrates all the Christmas colors and is the perfect starter for this year’s festive feast.



  • 1 x medium white onion  
  • 2 x medium potatoes 
  • 1 x small piece of fresh ginger 
  • 1 x tin coconut cream 
  • 1 x bunch flat leaf parsley 
  • 1 x whole cucumber, seeds removed  

Tomato Salsa: 

  • 1 x tomato, seeds removed 
  • 1 x red onion 
  • 1 x green pepper 


  1. Clean and dice the onion and ginger and peel the potatoes. 
  2. In a saucepan, sweat the onions and ginger over medium heat with a little olive oil. 
  3. Once the onions have turned translucent, add the potatoes and enough cold water to cover them. 
  4. Gently simmer the potatoes and onions until the potatoes are soft and break to the touch. 
  5. Remove the saucepan from the heat and add the coconut cream and parsley. 
  6. Set aside to cool to room temperature. 
  7. Dice the cucumber and add to the potato soup and blend thoroughly. 
  8. Season to taste. 
  9. Place the soup in the refrigerator until needed. 
  10. For the salsa, finely dice all the ingredients and mix them in a bowl. 
  11. Dress the salsa with apple cider vinegar, olive oil, salt, and cracked black pepper. 
  12. Serve the Christmas soup with a toasted slice of sourdough, Greek yogurt and tomato salsa. 

Cucumber and Coconut Soup

Cucumber and Coconut Soup