Name: Cold Mexican Cucumber Soup
Prep time: 30 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 medium cucumbers; 1/2 teaspoon kosher salt; 1 1/2 cups sour cream; 1 cup full fat Greek yogurt; 3 tablespoons chopped red onion; 1 tablespoon chopped garlic; 2 tablespoons chopped jalapeno, seeds removed; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 cup fresh cilantro; Zest from 1 lime; Juice from 1 1/2 limes; 1/2 teaspoon sea salt; 1/2 teaspoon white pepper

Jump to Recipe

Cold Mexican Cucumber Soup is the kind of dish you crave when the temperature rises and you want something cool, creamy, and vibrant. This chilled soup blends crisp cucumbers with tangy yogurt, sour cream, lime, jalapeño, and fresh cilantro for a bold yet balanced flavor. Whether you serve it as a Summertime appetizer, a light starter for a backyard gathering, or a quick light lunch, this refreshing soup delivers bright flavor in every spoonful. If you’re searching for a standout cucumber recipe that feels effortless yet impressive, this one deserves a permanent spot in your summer rotation.

Story

I first made Cold Mexican Cucumber Soup during a sweltering July afternoon when turning on the stove felt impossible. I wanted something cool but still full of flavor. After experimenting with fresh herbs, citrus, and a touch of jalapeño heat, this Cold Mexican Cucumber Soup became an instant favorite in my kitchen.

What I love most about Cold Mexican Cucumber Soup is how simple ingredients transform into something vibrant and creamy without any cooking. The cucumbers bring freshness, while the yogurt and sour cream create a silky base. Lime zest and juice brighten the entire bowl, and cumin with coriander add subtle warmth.

Over time, this Cold Mexican Cucumber Soup became my go-to for summer entertaining. Guests always ask for the recipe because it feels sophisticated yet tastes incredibly light. It works beautifully as a chilled starter or even as a quick midday meal when you want something satisfying but not heavy.

Ingredients

4 medium cucumbers, reserving some for garnish
½ teaspoon kosher salt
1½ 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 jalapeño, seeds removed
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ cup fresh cilantro
Zest from 1 lime
Juice from 1½ limes
½ teaspoon sea salt
½ teaspoon white pepper

Step-by-Step Instructions

Preparing the Ingredients

Peel the cucumbers and trim off the ends. Slice them lengthwise and scoop out the seeds using a spoon. Lay them cut side up on paper towels, sprinkle with the kosher salt, and let them rest for 15 minutes to draw out excess moisture. Then flip them cut side down and let them sit for another 15 minutes.

Reserve about ½ cup of cucumber and dice it finely for garnish. Cut the remaining cucumbers into large chunks for blending. Meanwhile, chop the red onion, garlic, jalapeño, and cilantro. Zest and juice the limes so everything is ready to go before blending.

Cooking Instructions

In a blender or food processor, add the sour cream, Greek yogurt, chopped red onion, garlic, jalapeño, cumin, coriander, cilantro, lime zest, lime juice, sea salt, and white pepper.

Pat the salted cucumbers dry thoroughly with fresh paper towels. Add them to the blender. Blend until completely smooth and creamy. Taste and adjust seasoning if needed.

Serve immediately in small bowls or glasses, topped with diced cucumber and additional red onion. You can also chill the soup for 1–2 hours before serving if you prefer it extra cold.

Tips for Perfect Results

Common Mistakes to Avoid

First, do not skip salting the cucumbers. That step removes excess water and keeps the Cold Mexican Cucumber Soup thick instead of diluted. Also, avoid overloading the blender at once if it is small; blend in batches if necessary.

Another mistake involves leaving the jalapeño seeds in. The seeds add intense heat that can overpower the delicate cucumber flavor. Always remove them for balanced spice. Finally, dry the cucumbers well before blending to maintain the right consistency.

Pro Tips for Better Flavor

For deeper flavor, let the Cold Mexican Cucumber Soup chill for at least one hour before serving. The spices bloom and the citrus mellows beautifully.

You can also add a drizzle of olive oil on top for a silky finish. If you enjoy more heat, stir in a tiny pinch of cayenne instead of extra jalapeño. Fresh herbs make a noticeable difference, so use vibrant cilantro rather than dried substitutes.

Serving and Storage

How to Serve

Serve Cold Mexican Cucumber Soup in chilled bowls or small glasses for an elegant presentation. Garnish with diced cucumber, red onion, and a sprig of cilantro. For gatherings, pour the soup into shot glasses for a fun appetizer option.

Pair it with grilled shrimp, fish tacos, or a crisp salad for a balanced summer meal. As a refreshing soup, it also works wonderfully alongside crusty bread for a simple light lunch.

How to Store Leftovers

Store leftover Cold Mexican Cucumber Soup in an airtight container in the refrigerator for up to three days. Stir well before serving because natural separation may occur.

Avoid freezing this soup since dairy can separate and change texture. If the soup thickens after chilling, stir in a tablespoon of cold water or lime juice to loosen it slightly before serving.

Conclusion

Cold Mexican Cucumber Soup offers everything you want in warm-weather cooking: bright flavor, creamy texture, and zero stovetop time. It transforms everyday ingredients into a vibrant dish that feels both elegant and effortless. Whether you prepare it as a Summertime appetizer or enjoy it as a quick, light lunch, this chilled soup proves that simple recipes can deliver bold results. Try it once, and it may become your favorite summer tradition.

Discover more delicious recipes by following me on Facebook and Pinterest.

Frequently Asked Questions

Can I make Cold Mexican Cucumber Soup ahead of time?

Yes, you can prepare Cold Mexican Cucumber Soup up to 24 hours in advance. In fact, chilling it improves the flavor as the spices and citrus meld together. Store it in an airtight container and stir before serving.

Can I substitute the sour cream or yogurt?

You can replace sour cream with additional Greek yogurt for a slightly tangier profile. If you need a lighter version, choose low-fat yogurt, though the texture may be slightly thinner.

Is Cold Mexican Cucumber Soup spicy?

The soup has mild heat from jalapeño without the seeds. If you prefer no spice, reduce the jalapeño amount. If you enjoy more kick, add a small pinch of cayenne or extra chopped jalapeño.