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Cold Mexican Cucumber Soup

Cold Mexican Cucumber Soup

Yield: 8-10 servings 1x
Prep: 30 minutesTotal: 30 minutes


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


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.

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© Author: A Family Feast
Cuisine: Mexican Method: blend