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Cucumber 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.