Cold Mexican Cucumber Soup is a creamy, refreshing summer appetizer made with cucumbers, yogurt, lime, and spices.

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, 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

1. Peel cucumbers, remove seeds, salt and rest 15 minutes each side.

2. Reserve 1/2 cup chopped for garnish and chunk the rest.

3. Blend sour cream, yogurt, onion, garlic, jalapeno, spices, cilantro, lime zest and juice.

4. Pat cucumbers dry and blend until smooth.

5. Serve chilled, garnish with cucumber and red onion.

Chill before serving for best flavor.

Adjust jalapeno for desired heat.

Do not freeze.