Here’s a recipe for something I whipped up MORE than a few times this summer…


– 1 English cucumber

– 6 small pickling cucumbers

– 2 green onions, or 1/4 of a sweet onion

– 1 Tbsp Apple Cider or Red Wine vinegar

– big handful of cilantro

– Cracked black pepper

– Salt to taste (or eliminate with serving suggestion)

You can also kick it up a bit with jalapeno or chilies

Cube the english cucumber and SKIN and cube or slice the pickling cucumbers. Rinse in plenty of water to remove some seeds. Some seeds left won’t be a problem since this will be blended later.
Roughly chop the onions to about 1/2 the size of the cucumber. Same with the cilantro (leaves and stems…remove the roots of course…). Do the same with the hot pepper of your choice if you wish to use it.
Place all of the chopped ingredients into the bowl of your blender, crack some pepper over it and blend until smooth.
Taste and adjust any flavours you want to change…more pepper or salt…

Place in the fridge for a few hours or up to a few days to allow the flavours to combine.

Suggested serving:
Take a small glass (about 4 – 6 oz) and pour an ounce of tequila in it. Swish it around in the glass, making sure you get the rim and pour into the NEXT serving glass. Take the first glass, and rim it with sea salt (black sea salt looks great). Then carefully pour the soup into the glass. Drink the soup like a Ceasar, move the glass around to get the salt. Serving this way would be the reason why you wouldn’t actually salt the soup itself.