Chilled Yogurt Soup with Cucumber and Mint

[Guest guest]

Chilled Yogurt Soup with Cucumber and Mint

Serves 4 to 6

 

This is the perfect starter or light meal for a hot summer day. The

yogurt makes the soup taste and feel luxuriously creamy without the

heaviness of cream. You may substitute beet for the cucumber (or

combine beet and cucumber): boil the beet until tender, grate it

finely and add it instead of or along with the cucumber. The beet

will give the soup a lovely rose color. If you'd like a thinner

soup, add milk until the consistency is as you like it.

 

1 1/2 teaspoons cumin seeds

3 1/2 cups plain yogurt

1 cucumber, peeled and coarsely grated

3 tablespoons finely chopped fresh mint leaves

1 fresh, hot green chili, seeded and finely chopped

1/4 teaspoon garam masala, optional

1 teaspoon salt, or to taste

1/8 teaspoon freshly ground white pepper

Whole, fresh mint leaves, for garnish

 

1. Toast the cumin seeds in a dry frying pan or saucepan over medium

heat until lightly browned and fragrant, 1 to 2 minutes. Grind to a

powder in a spice grinder; set aside.

2. Combine the yogurt and cucumber in the bowl of a food processor

and process until smooth. Scrape the mixture out into a bowl. Add

the cumin and all of the remaining ingredients except for the whole

mint leaves and stir well. Chill the soup until you are ready to

serve. Serve in bowls topped with the fresh mint leaves. (You can

also sprinkle some toasted cumin seed powder, if you like.)