Texas Monthly: Multimedia

Cucumber Soup (November 2001)

Recipe from the kitchen of LifePath Retreats, San Miguel de Allende, Mexico

This easy soup can be prepared in about ten minutes flat, not counting the chilling time.

Sopa de Pepino (Cucumber Soup)

4 cucumbers, peeled and diced
1/4 white onion, peeled and diced
1 garlic clove, peeled and diced
1 1/2 cups milk
1/4 teaspoon salt
pepper to taste
fresh mint or parsley (for garnish)

Note: Bitter cucumbers can ruin this recipe. Taste your cucumbers before using. If any are bitter, slice them, liberally salt the slices, let them sit for about 20 minutes, and rinse the salt off. You can also put the rinsed slices in a clean dishcloth and squeeze to press out even more of the bitter liquid. Another solution we have read (but not tried) is to cut off an inch of the cucumber’s stem end, peel off the skin as well as a thin layer of flesh directly beneath the skin, and remove the seeds.

Combine all ingredients in a blender. Chill for at least 1/2 hour. Serve cold with a garnish of mint or parsley. Serves 4.