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Honored Contributor
Posts: 19,510
Registered: ‎11-08-2014

A friend gave me her recipe for an exotic Indian cucumber soup, that even in the most basic versions is fool proof-- would make an interesting appetizer or light lunch, with minimal effort.  It's a Weight Watchers' version, funnily enough! 

 

There are so many recipes for this cucumber soup, many using yogurt, curd, etc.-- but this one uses buttermilk.  If you don't have buttermilk, you just make it using the tried and true method -  stirring one Tablespoon of vinegar in a cup of regular milk.

 

Ingredients

Onion

1 small, finely chopped

Bell pepper

2 tbsp(s), finely chopped

Vegetable oil

1 tsp(s)

Sweetened coconut flakes

1 tbsp(s)

Curry powder

1 tsp(s)

Cucumber

1 medium, peeled, seeded and chopped into 1/2 inch pieces

Table salt

1 tsp(s)

Water

½ cup(s)

1% low-fat buttermilk

2 cup(s)

Mustard seed

1 tsp(s), optional

 

 

You saute the onion and bell pepper in oil till tender. 

 

Add coconut and curry powder, and cook one minute till it darkens.

 

Add cucumber, salt and water, and simmer for 10 minutes. 

 

Chill, then add buttermilk.  Note--  If you don't like cold summer soups, like gazpacho, you might not like this cold. It's equally good hot, though.  That helps, since my husband will not eat cold soups.  So if you are eating it hot, just add the buttermilk at the end, stir and serve.

 

You can blend the soup till smooth, but I prefer it chunky, with distinct pieces of cucumber, green or yellow pepper, onion, etc.

 

Screenshot 2024-08-07 at 6.15.13 PM.png

 

Screenshot 2024-08-07 at 6.15.40 PM.png

 

 

If using the optional mustard seeds, spray a small saucepan, and saute covered, until the seeds pop.  Serve atop the soup.

 

Clearly, it's not a hearty, filling soup-- just a fun little side delicacy.  I love the tantalizing combination of coconut and curry, so I use more of both than called for!

 

 

 

 

 

 

   

Esteemed Contributor
Posts: 7,708
Registered: ‎12-01-2023

@Oznell 

 

I've never had any kind of soup like this, but I think I'd like it.  Using the buttermilk is a nice touch.  Thank you so much for taking the time to share this recipe.😃❤️

Honored Contributor
Posts: 19,510
Registered: ‎11-08-2014

@cheriere   it's a little off the beaten path, but I made it again the other day and thought, hmm, refreshing for summer.  Especially for anyone who loves Indian cuisine, which I do! 

Esteemed Contributor
Posts: 7,708
Registered: ‎12-01-2023

@Oznell wrote:

@cheriere   it's a little off the beaten path, but I made it again the other day and thought, hmm, refreshing for summer.  Especially for anyone who loves Indian cuisine, which I do! 


You know, I've never eaten Indian cuisine, but I think I'd really like it.  In fact, I'm sure I'd love this recipe.  I really appreciate your suggestion.  I have all these garden veggies I need to use and this would be perfect.😃❤️

Honored Contributor
Posts: 19,510
Registered: ‎11-08-2014

Oh, I forgot you have all that garden bounty, @cheriere !

 

Given that, if you some day want to try a more substantial, but still dead-easy, Indian dish, there's one that uses potatoes and cauliflower that's delicious. 

 

It's called "Aloo Gobi".   If you like to look up recipes online, there are also many variations of Aloo Gobi that add in peas and tomatoes too, so if you grow those, you're set!

Honored Contributor
Posts: 13,647
Registered: ‎03-19-2010

I'm with your husband.  Soup, to me, should be hot.  Maybe if they came up with a different name besides soup for the cold versions, LOL.  

Honored Contributor
Posts: 19,510
Registered: ‎11-08-2014

Ha, @Icegoddess ,  I used to be neutral-to-negative about cold soups. Then came "Flamingos",  a funky but acclaimed little bistro in the Uptown section of New Orleans.  They famously made a specialty of ice-cold soups, including a spicy, almost frosty, tomato-ey gazpacho that was divine in that muggy, tropical heat.

 

It was like the best quality, freshest, drinkable salad you ever had!  They also did a fab creamy, cold cucumber soup, but it's the memory of that gazpacho that ignites my palate...