Lime-Cucumber Soup With a Kick

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“Patricia Solley, published in the Best American Recipes, 2003-2004. Think margarita meets gazpacho. The secret ingredient is tequila, paired here with cooling cucumbers and green grapes, and with lime, jalapeno and cilantro upping the voltage. The soup inspires amazed expressions on the faces of those who taste it for the first time. Note that cooking time is chilling time.”

Ingredients Nutrition

  • 2 limes
  • 12 jalapeno pepper, seeded and coarsely chopped (to taste)
  • 2 large cucumbers, peeled and coarsely chopped
  • 2 cups green seedless grapes
  • 4 scallions, white and tender green parts, coarely chopped
  • 14 cup fresh cilantro, coarsely chopped (to taste)
  • 12 cup green bell pepper, coarsely chopped (can sub yellow bell pepper)
  • 14 cup tequila (to taste)
  • lime zest, scallions and cucumbers, for garnish (optional)


  1. Grate the zest from the lime and squeeze the juice. Add the zest and juice to a food processor or blender with all of the remaining ingredients except the tequila and the garnish, if using. Blend until smooth. Strain the mixture into a bowl, pressing on the solids to release as much liquid as possible. If desired, strain the mixture again. Cover and refrigerate until chilled through, at least 30 minutes.
  2. Just before serving, add the tequila and mix well. Ladle into individual bowls and serve immediately, garnished if you like.

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