Curried Cucumber-Buttermilk Soup - Indian

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Curried Cucumber-Buttermilk Soup - Indian

 

2 Tbs. vegetable oil

4 scallions, minced

2 cloves garlic, minced

1/2 cup diced red bell pepper

1/2 tsp. ground coriander

1/4 tsp. turmeric

1/2 tsp. ground cumin

freshly ground black pepper to taste

1/2 cup flaked coconut

2 medium-sized cucumbers, peeled, seeded and cubed

1 tsp. salt

1 cup plain low-fat yogurt

1 1/2 cups buttermilk

3 Tbs. chopped fresh coriander

1/4 cup chutney for garnish

1/4 cup chopped salted peanuts for garnish

 

 

 

 

 

Heat oil in large soup pot over medium heat. Add scallions, garlic and red bell

pepper, and sauté until very soft, about 5 minutes. Stir in coriander, turmeric,

cumin, pepper and coconut, and cook, stirring, until spices become fragrant,

about 2 minutes. Stir in cucumbers and salt, and cover. Reduce heat to low, and

cook 5 minutes, stirring occasionally, until cucumbers wilted. Remove from heat,

and let cool.

Stir in yogurt, buttermilk and fresh coriander. Cover, and refrigerate until

completely cool.

To serve, ladle soup into four bowls, and top each with spoonful of chutney and

sprinkling of peanuts.

 

SERVES 4

 

Source: Vegetarian Times Issue: May 1, 2003 p.58

Formatted by Chupa Babi: 06.22.08

 

Nutritional Information Per Serving: Calories: 290, Protein: 11g, Total fat:

16g, Carbs: 29g, Cholesterol: 5mg, Sodium: 790mg, Fiber: 4g, Sugars: 22g

 

An unusual accompaniment to this soup would be the flat Indian bread poppadums,

available at Indian groceries.

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