Name: Cold Mexican Cucumber Soup
Prep time: 30 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 medium cucumbers, reserving some for garnish; ½ teaspoon kosher salt; 1 ½ cups sour cream; 1 cup full fat Greek yogurt; 3 tablespoons chopped red onion, plus more for garnish; 1 tablespoon chopped garlic; 2 tablespoons chopped jalapeno, no seeds; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ¼ cup fresh cilantro; Zest from one lime; Juice from 1 ½ limes; ½ teaspoon sea salt; ½ teaspoon white pepper

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Cold Mexican Cucumber Soup is refreshingly delicious. A perfect summertime appetizer or light lunch!

Crisp, fresh summertime cucumbers are the best – and this Cold Mexican Cucumber Soup is a delicious way to enjoy cooking with them!

Today’s recipe is a new twist on the classic cold cucumber soup recipe. Rather than seasoning this light and creamy soup with dill, my husband Jack decided to go in a completely new (and very delicious) direction.

This Cold Mexican Cucumber Soup (as you can tell from the name) is subtly flavored and seasoned with ingredients you’ll often find in Mexican cuisine: jalapenos, cumin, coriander, cilantro, and lime. A mix of sour cream and Greek yogurt create a silky-smooth base for the cold cucumber soup.

The results are fantastic and the Mexican-inspired flavors really complement the cool, refreshing cucumber flavor!

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How do you make Cold Mexican Cucumber Soup?

This cold soup recipe is super easy to make – in fact, the majority of the prep time goes to chopping the vegetables and salting the cucumbers.

You’ll start by peeling the cucumbers, then cut them in half. Next, use a spoon to scrap out all of the seeds.

Lay the cucumbers on a paper towel – then sprinkle them with salt, and let them sit for about 15 minutes. The salting process draws out some of the moisture from the cucumber, intensifying the cucumber flavor in the soup. After 15 minutes, flip the cucumbers over and let them sit for another 15 minutes.

While the cucumbers sit, chop the red onion and garlic and measure out the rest of your ingredients. When ready to make the soup, rub the cucumbers with a clean paper towel to remove any excess salt. Finely chop some cucumbers and red onion for garnish, and set that aside.

Next – in a blender – combine the cucumbers with the sour cream, yogurt, and all of the other ingredients and seasonings. Blend until smooth and frothy.

Pour the soup into cups, then top with the reserved chopped cucumbers and onion – and enjoy!

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What variety of cucumbers should I use in this Cold Mexican Cucumber Soup recipe?

We intentionally chose to make this soup with the traditional salad cucumbers (often Diva, Green Burpless, or Persian varieties) you’ll easily find at the supermarket. But if you happen to be growing cucumbers in your backyard garden, or you prefer the long English cucumbers – those can be used as well.

You may enjoy these other Cucumber recipes:

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Martha

Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.

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How do you make Cold Mexican Cucumber Soup?

What variety of cucumbers should I use in this Cold Mexican Cucumber Soup recipe?