Chilled cucumber soup

Chilled cucumber soup

By: Layla Pujol

Posted on: June 23, 2014

Love it? Share it!


2 large English variety seedless cucumbers, about 2 pounds– cut in medium size pieces, 1 small bunch of cilantro, 1-2 garlic cloves, crushed, adjust to taste, 1-2 green onion stalks, roughly chopped, Juice of 2-3 limes, about ¼ cup, ¼ cup water – optional, Salt to taste, To garnish the soup:, Waffle garlic herb croutons, Lime marinated pickled red onions (cebollas encurtidas), Cilantro leaves, Olive oil to drizzle,


Combine the cucumbers, cilantro, crushed garlic, green onions and lime juice in a blender or food processor. Blend or pulse until you have the desired consistency – some people like it chunkier and others prefer a smoother mix.

Taste and add salt if desired. For best flavor, chill the soup for 1-2 hours before serving. Mix it well before serving.

Serve with garlic herb waffle croutons, pickled red onions, a drizzle of olive oil, and cilantro leaves.