Cucumber Yogurt Soup

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Average: 3.7 (3 votes)
Yields: 
Serves 4-6
Prep Time: 
10 min.

This will be fantastic in the summer when the cold soup is a lovely relief from the heat. It will be a nice appetizer or accompaniment to a spicy dish because it’s so cool and refreshing. (And because you don’t actually COOK this, it means one less reason to be in the hot kitchen this summer!)

Cucumber Yogurt Soup
Serves 4-6

3 cups plain yogurt
3 medium cucumbers
2 teaspoons salt
2 teaspoons ground cumin
1 1/2 teaspoons curry powder
1/4 teaspoon (generous) ground ginger OR 1/2 thumb fresh minced ginger

1. Peel and slice all but 1/3 of one of the cucumbers into 1” slices and put them in a blender or food processor with the salt, ginger and spices. Puree the cucumber until it’s pretty smooth.

2. The remaining 1/3 of the cucumber should be peeled and remove the seeds. Chop this into small matchstick-size slices and set aside for later.

3. Add the yoghurt to the cucumber puree and puree further until everything is combined nicely.

3. Strain the cucumber/yogurt puree through a fine/medium mesh sieve into a storage container. This can seem annoying, but it’s worth the time to do it right. (Discard the strained fibrous remainder.)

4. Add the chopped 1/3 of cucumber slices from step 2, then cover and refrigerate at least two hours. This helps marry the flavors. Serve chilled or room temperature.

You might also like to try adding a spring of fresh mint or a little fresh cilantro at step one. The mint is used in Middle Eastern recipes, and the cilantro is popular in the Mediterranean areas.

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