Mexican Bean and Cucumber Soup
What Started it all:
Kidney Beans, Cucumber, onions, blender
A Refreshing Twist on a Classic
Ingredients
- 1 can kidney beans, drained and rinsed
- 1 large cucumber, diced
- 1 large onion, diced
- 1 blender (yes, you bloody well better have one!)
Instructions
- In a bloody large pot, heat some oil over medium heat. I don't want to see any of you using that crap, low-quality oil, either. Get the good stuff!
- Add the diced onion and sauté until it's translucent, you numpty. Don't burn it, you dimwit!
- Add the diced cucumber and cook for another few minutes, until it's tender. Don't overcook it, you muppet!
- Add the kidney beans, salt, and pepper. Stir well, you bleeding idiot!
- Blend the mixture in a bloody blender until it's smooth. Don't leave any bloody chunks, or I'll come over there and...
- Taste and adjust the seasoning as needed. You should be able to bloody well taste the difference!
- Serve hot, garnished with some bloody fresh cilantro, if you please.
This soup is a bloody masterpiece, and I expect to see it on every bloody table in this kitchen. You'd better be making it for 4 people, or I'll be coming for you! Don't disappoint me!