Recipe: Cold Cucumber Yogurt Soup

We are experiencing warm days this week, so I created a cold cucumber soup. I looked at a few similar recipes, then threw together one based on several of them.

The rest of the family’s reaction to this soup? “Startling.” It has a potent kick to it due to the tartness from both the yogurt and the lime, and also from the Serrano chili.

Serves 6

Note

• If you have a large blender, you may be able to combine all ingredients at once. Otherwise divide and blend in batches.

Ingredients

• 3 English cucumbers, peeled, seeded, and roughly chopped
• 2 cups plain, unsweetened yogurt
• 2 cups water
• 20-30 mint leaves (from about 4 sprigs)
• 6-8 fresh cilantro sprigs, leaves and tender stems, roughly chopped
• 1 tsp. grated ginger
• 1/2 tsp. ground cumin
• 1 tsp. salt
• (optional) 1 Serrano chili, seeded and roughly chopped
• Juice from 1 lime

Directions

1. Combine all ingredients in a blender. Pulse several times to break large chunks apart, then puree for a minute or so until soup is liquefied.
2. Let cool in refrigerator at least 30 minutes.