I'm So Hot for You and You're So Cold

As advertised, this soup is better the next day after all the flavors blend together and become harmonized.  Cold Cucumber soup is a classic but in making it, I realized how you can Mexican-ize it by just a few additions.  Somehow the tangy cucumbers are so fresh, they beg for a little slap of heat. If you enjoy zesty, creamy, easy, this is for you.

My Cold Cucumber Soup

From reading all the recipes, it sounds like you can add 1 tablespoon of any acid, like lemon, vinegar or lime, the cream can come from Buttermilk, Yogurt, or Sour Cream, Creme Fresh.  Then the herbs for me, must be dill to start but parsley, basil, mint, cilantro could be added.  I went in a Mexican direction and it was so awesome.    

My Ingredients:

(2) English Cucumbers

1/2 a green bell pepper or (2) jalapenos seeded

*optional - 1/2 granny smith apple

1 cup of yogurt

1/4 cup of sour cream

1/2 a sweet onion

Big squeeze of lime (1 whole and the zest)

1 bunch of dill 

1/2 bunch of cilantro

1/4 teaspoon cumin

1/4 teaspoon of cayenne

1 tablespoon of olive oil

Salt and Pepper to taste

Everything in the blender until desired smoothness, then chilled at least for 2 hours. 

Garnishes:  More dill & cilantro,  Feta Cheese, dollop of sour cream, avocado & green apple chunks.