Bombay’s sultry summer nights spell disaster for any appetite for a full meal so when dinner-time comes around and you can’t imagine eating a hot meal, this cold Cucumber Soup will go down beautifully. It is ultra-refreshing, delicately delicious and the lightest possible meal. Our dinner one night was just this cold Cucumber Soup followed by a couple of divine Alphonso mangos. Perfect summer dinner followed by the perfect summer dessert.
Another advantage of a cold cucumber soup for dinner – no slaving over a hot stove for anybody. This soup takes less than ten minutes to whip up and those fresh herbs, that cold yogurt, and crunchy, refreshing cucumbers cool your body down instantly.
Cold Yogurt & Cucumber Soup
4 small Cucumbers, peeled and grated
2 cloves Garlic, grated
1/2 tsp Ginger, grated
1 1/2 – 2 cup Yogurt
1 tbs Lemon juice
1/2 cup Mint leaves, chopped
1/2 cup Fresh Dill (Suva), chopped
1-2 tbs Olive Oil
Salt to taste
Optional: For a little kick of chili, you can blend in a few drops of Tabasco to taste or add a fresh green chili, deseeded.
Place all the ingredients in a blender and blend until smooth. Serve cold with a little swirl of olive oil, or garnish with a few slivered almonds.