Cold Mexican Cucumber Soup Recipes

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.

MEXICAN GAZPACHO SOUP RECIPE

Steps:

• In a large bowl, combine the tomatoes, onion, cucumber, bell pepper, jalapeño, garlic, and cilantro.
• Then add the lime zest and juice, Worcestershire, vinegar, tomato juice, salt, pepper, and Tabasco. Mix well.
• Cover and chill for at least 30 minutes.
• Once the soup is chilled, top with more cilantro if desired and serve.

LIGHT AND FRESH MEXICAN GAZPACHO

Steps:

• Combine celery, red and yellow bell peppers, cucumbers, avocados, cilantro, green onions, red onion, tomato-vegetable juice cocktail, tomato and claim juice cocktail, hot pepper sauce, red wine vinegar, lemon juice, garlic, and garlic powder in a large nonreactive bowl. Season with salt and black pepper. Refrigerate at least 6 hours to blend flavors.

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.

COLD CUCUMBER SOUP

Steps:

• Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.