Gearing up for the heat wave that is Summer in South Australia, we are already thinking about the soups and drinks and other cooling things we will need over those 3 months. Even in Spring we can have had temperatures of 37C. An indication that it will be a long hot Summer.
This soup is cool and refreshing, and is adapted from one from Madhur Jaffrey. In truth it is a down-spiced version of a Cucumber Raita or Cucumber Pachadi, thinned for a soup. It has some delicious cream added as well. Enjoy with lunch, mid afternoon, or in the evening relaxing on the verandah. Serve in small portions in chilled bowls.
Cold Cucumber Soup
300ml Indian Desi yoghurt or Greek yoghurt
150ml double cream
150ml cold water
5 Tblspn peeled, grated cucumber
pinch or 2 of turmeric powder
mint leaves or coriander leaves, finely chopped
sea salt to taste and freshly ground black pepper
Combine everything in a bowl and mix well to get rid of any lumps. An immersion blender can help. Cover and chill for several hours. Serve in small, chilled bowls.
recipe notes and alternatives
I will often add some dry roasted curry leaves to garnish the soup. Otherwise optionally garnish with chopped mint or coriander leaves.
This recipe is endlessly versatile. Sometimes I add some chilli powder, or cumin powder. Very finely chopped onion is excellent. Finely diced tomato too.