Cold Mexican Cucumber Soup
Cold Mexican Cucumber Soup is refreshingly delicious. A perfect summertime appetizer or light lunch!
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 8-10 servings 1x
- Category: soup
- Method: blend
- Cuisine: Mexican
Ingredients
Scale
4 medium cucumbers, reserving some for garnish
1/2 teaspoon kosher salt
1 1/2 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
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 cup fresh cilantro
Zest from one lime
Juice from 1 1/2 limes
1/2 teaspoon sea salt
1/2 teaspoon white pepper
Instructions
- Peel the cucumbers and cut off ends. Cut them in half the long way and using a knife and a spoon, scoop out the seeds and discard. Lay them cut side up on paper towels and sprinkle on the ½ teaspoon of kosher salt and let sit while you prepare the other ingredients, about 15 minutes. Turn the cucumbers cut side down and let sit another 15 minutes. Reserve a half cup and cut into small pieces to use as a garnish. Cut the remainder into large chunks to be pureed.
- In a blender or food processor, place sour cream, yogurt, red onion, garlic, jalapeno, cumin, coriander, cilantro, lime zest, lime juice, sea salt and white pepper.
- Rub the cucumbers dry with more paper towels and add to the blender and puree the mixture until smooth.
- Serve immediately in glasses or small bowls garnished with chopped red onion and chopped cucumber. Soup may be chilled before serving as well.
Find it online: https://www.afamilyfeast.com/cold-mexican-cucumber-soup/
