If you follow us on twitter or instagram you will know that in January we had the hottest day on record – over 47C – and temperatures into the 40c until midnight. It was manageable, and our local wild bird population crowded into the cool of the verandah where we made sure water was available for them. I made this crispy fried green bean dish for afternoon snacks that went well with beer (sadly I don’t drink beer, not even when it is 47), and this most excellent Feta and Pistachio Dip and Spread. I also made our recipe today, an Indian take on a cold cucumber soup. It is quite gorgeous. Simple. Easy.
Actually, this soup can also be sipped like a gorgeous lassi with ice. I love it this way too, on a terribly hot afternoon, sitting in the shade of the verandah.
South Indian Cold Minty Cucumber Yoghurt Soup
this makes about 2.5 cups soup. Make double or triple if you want to use it as a drink or a soup to sip throughout the heat of a Summer day. I can drink the whole 2 cups on my own during a hot day! It is beautifully cooling.
1 medium cucumber, peeled and chopped
1 onion, peeled and chopped
1 clove garlic
1 cup water
1 cup yoghurt, well whisked
0.25 cup mint leaves
sea salt and black pepper, to taste
Place the cucumber, garlic and onions into a blender with a little water and a few mint leaves and blend to a smooth mixture.
Pour out into a bowl and add salt and pepper to taste and the yoghurt and mix well. Garnish with the remaining mint leaves. Serve chilled.
recipe notes and alternatives
The recipe in Cook and See says that grated cheese can also be used as a garnish. I can’t imagine this, so have not tried it. But it can be served over ice as a soup or drink. Also, some cubes of avocado is a great garnish.
I love a sprinkling of cumin powder over the top of the soup too.