COLD CUCUMBER SOUP

Given the intense heat wave hitting California this week, I decided to try out fellow blogger Ashwini's chilled cucumber soup recipe.

The soup was very simple to prepare, and was thoroughly enjoyed by R and me in our lush green Japanese Zen garden. We could not have found a better way to cool off!!

I loved the light green color and the creamy yet crunchy texture of the soup. I am usually not a huge fan of cold soups, as soups to me conjure up images of warming up a cold evening! However, this soup is definitely a keeper with its ability to beat any heat wave! It is also ideal as a palate cleanser as a start to a multi-course meal.

I made some minor modifications to the recipe based on what was available in my kitchen. Also added some crunchy garnishings like a fried masala chili & fryums. The spice and crunchiness of the garnish added that extra zing to this very refreshing soup.

Cucumber Soup Recipe
Ingredients (serves 2)
1 cucumber, peeled and diced
1 spring onion chopped (the small white onion part only)
1 clove garlic
1 green chili chopped
1/4 cup plain yogurt
2 tbsp or more sour cream
3-4 mint leaves
1 tsp fresh dill
salt and pepper according to taste
For the Garnish
Fryums (available in Indian grocery stores)
Yoghurt marinated chilli (available in Indian grocery stores)
1 mint leaf

Method
1. Add salt, pepper, garlic and chilies to the diced cucumber and onion. Marinate for 20 minutes.
2. Drain excess water into another container and keep it aside.
3. Put all the marinated cucumber and onions into a blender. Add yogurt, dill and mint and blend until smooth. Add the drained water if soup is too thick.
4. Add salt and pepper if needed
5. Pour into inidividual serving bowls and cool in the refigerator for 2 hours.
6. Fry the yoghurt chili, and fryums.
7. Just before serving, stir in the sour cream and garnish with the fryums and fried chili. You can altertaively garnish the soup with a sprig of dill or the spring onion.