Wash the cucumber under cool running water, slice in half, scoop out seeds, and chop into chunks.

In a high-speed blender, combine chopped cucumber, coconut milk, olive oil, salt, pepper, dill, parsley, lemon juice, and lemon zest.

Blend on high for 1-2 minutes until smooth, scraping down the sides as needed.

Taste and adjust seasoning, then pour into a bowl and refrigerate for at least 2 hours.

Serve chilled, garnishing with lemon zest, cherry tomatoes, onion, pepper, and dill.