Cold Mexican Cucumber Soup Recipes

MEXICAN GAZPACHO (COLD SOUP)

Steps:

• Dice cucumbers, onion, tomatoes and avocado. Finely chop the cilantro. Mix all ingredients in a large dish and refrigerate for an hour or until cold. I usually add the avocado in last as it tends to get too mushy if it's sitting in the soup for so long. Serve chilled.
• I also like to make a huge amount of the soup and freeze it. So if you do that, you want to leave the cucumbers, avocado and cilantro as your FRESH ingredients.
• This is a great light soup to have at the end of the day if you're trying to watch your calorie intake later in the day.

COLD MEXICAN CUCUMBER SOUP

Steps:

• 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.

EASY COLD CUCUMBER SOUP

Steps:

• Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.

MEXICAN COLD CUCUMBER CILANTRO SOUP

Steps:

• In a food processor or blender combine the cucumber, broth, cilantro, milk and lemon juice until pureed Season with salt.
• Cover and refrigerate until very cold (you can do the soup a day ahead).
• Ladle into bowls and serve.

COLD CUCUMBER SOUP

Steps:

• Cut one of the cucumbers into 1/4 inch cubes and reserve. Process the remaining 3 cucumbers, sour cream, dill, sugar, mustard, and garlic, in a blender or food processor until smooth. Transfer to a large bowl or container. Stir in the buttermilk and reserved cubed cucumber. Season with salt and pepper. Cover and refrigerate until well chilled, about 30 minutes (or up to 6 hours). Season again with salt and pepper to taste before serving.

COLD CUCUMBER SOUP

Steps:

• I use English cucumbers because the skin doesn't have that waxy film on it, but you can just peel them to make it easy.
• Julliene the cucumbers. Sometimes I just slice them. You want to get the cucumber flavor into the soup, so it's really just preference.
• In a large serving bowl, mix together the chicken broth, water, cider vinegar (I use apple cider vinegar), low sodium soy sauce, sesame oil, sugar(stevia) and pepper. Stir in the cucumber. Chill well in the fridge for a couple of hours.
• Just before serving, stir some ice cubes and sesame seeds into the soup. Taste the soup to correct the seasonings. It should be pleasantly tart and slightly salty, with a hint of sesame. If the flavorings seem too strong, then dilute with additional water, but keep in mind that the ice cubes will thin down the flavors as they melt.
• Carb friendly.

COLD CUCUMBER SOUP

Steps:

• Simmer 1st 6 ingredients in covered pot until soft, 10 to 15 minutes.
• Add next 3 ingredients and hard simmer for 1 hour.
• Cool and blend (in batches) until very smooth.
• Add next 5 ingredients, mix well and chill 2 to 24 hours.
• Serve with 1 rounded tbs sour cream in center of soup bowl.
• Decorate with oval cucumber slice or twisted slice of lemon or mint leaves.