Cucumber, Yoghurt and Mint Soup-Chilled
Kheere aur Dahi ka Thanda Soup
This is a refreshing soup for a hot day, a modification of cucumber and mint raita. If you do not add Ice or water, you can serve it as a Raita. Serves 4
1 large or 2 standard cucumbers (2 Indian type of cucumbers), peeled
1 sprig of mint leaves, washed and towel dried
1 to 1 1/2 cups of natural yoghurt. You can use low fat yoghurt.
2 cups water
1-2 cloves garlic, peeled (optional)
1/2 tsp. salt, adjust to taste
1 tsp. roast cumin seeds, coarsely ground
A good sprinkle of freshly ground black peppers
A few ice-cubes
1 tbsp. olive oil for garnish (optional)
Chop or coarsely grate 1/4th of the cucumber and keep aside for garnish.
Place the remaining 3/4th of the cucumber yoghurt, half the mint leaves, salt, cumin, black pepper, garlic and water in a blender and blend until smooth. Adjust seasoning.
Place 1-2 ice cubes in each bowl, spoon the soup on top, garnishing with chopped cucumber and a couple of mint leaves.
Spoon out a little whirl of Extra Virgin olive Oil on each soup.
Serve on its own or with any fresh bread.
Also see Soup Selection.