Description
Cold Mexican Cucumber Soup is a refreshing, creamy chilled soup made with cucumbers, yogurt, sour cream, lime, jalapeño, and fresh herbs. Perfect as a summertime appetizer or light lunch.
Ingredients
Scale
- 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
Instructions
- Peel the cucumbers and trim the ends. Slice lengthwise and scoop out the seeds. Lay cut side up on paper towels, sprinkle with kosher salt, and let sit 15 minutes. Flip cut side down and let sit another 15 minutes.
- Reserve 1/2 cup cucumber and dice for garnish. Cut remaining cucumbers into chunks.
- Add sour cream, Greek yogurt, red onion, garlic, jalapeno, cumin, coriander, cilantro, lime zest, lime juice, sea salt, and white pepper to a blender.
- Pat cucumbers dry and add to blender. Blend until completely smooth.
- Serve immediately garnished with diced cucumber and red onion, or chill before serving.
Notes
- Salting the cucumbers removes excess moisture and keeps the soup thick.
- Chill for at least 1 hour for deeper flavor.
- Store in an airtight container in the refrigerator for up to 3 days.
- Do not freeze as dairy may separate.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blended (No-Cook)
- Cuisine: Mexican