Mexican Cold Cucumber Cilantro soup

Total Time
Prep 10 mins
Cook 0 mins

Wonderful cold soup to start off a summer Mexican fiesta. Garnish it with some chopped chives.


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

I made the recipe as written, and loved it. It was a little foamy, I guess, but I let the soup sit (made it Sunday, then took it all week in my lunch) and the foam settled out. FULL of flavor. Delicious flavor. I also made a Thai variation by substituting coconut milk for milk and lime for lemon, and adding a little curry paste (1 tsp, but could've used more). That worked beautifully as well. Will definitely do both versions again.

SaraStar May 18, 2010

This soup is quick and easy! If you add a bit of chopped up fresh ginger root, it adds a nice surprise now and then, too.

ChicagoJoe July 03, 2008

My family and I were extremely disappointed in this soup. It was too foamy and lacked flavor. Would never make again...sorry!

Tearoom mom April 22, 2007