A PATI JINICH RECIPECucumber Soup with Mint, Jalapeño and Pomegranate
Sopa de Pepino con Jalapeño, Menta y Granada
  • 1 1/2 cups thick Greek yogurt
  • 3 pounds slicer/common cucumbers about 2 1/2
  • 1 tablespoon red onion chopped
  • 1 clove garlic
  • 1 tablespoon jalapeño chopped or more to taste (seeding optional)
  • 15 mint leaves
  • 2 tablespoons fresh squeezed lime juice
  • 1 teaspoon kosher or coarse sea salt or more to taste
  • 3/4 cup pomegranate seeds or more to taste
To Prepare
  • Wash cucumbers, cut the ends and use them to rub the opposing cut ends of the cucumber. Peel and cut lengthwise into 4 long strips and slice off the seeds. Discard the seeds and cut into chunks.
  • In the jar of a blender, place the yogurt, cucumbers, red onion, garlic, jalapeño, mint, lime juice and salt.
  • Puree until smooth. Pour inside a mug or container and store in refrigerator until ready to serve.
  • Serve and sprinkle pomegranate seeds on top.
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