Be as cool as a cucumber!
With this amazingly delicious summer soup!
The Heat is On and Summer is here! Temperatures are soaring and now is the time to start chillin’. Whip up this delicious recipe of cold curried cucumber soup and you’ll be feeling like you're sitting at a restaurant on a Greek Island overlooking the Mediterranean Sea.
I love the Greek yogurt for probiotics, lemon juice for zest and the mint for ultimate refreshment. For less calories, I use fat-free yogurt and fat-free sour cream - makes very little difference with taste and you can indulge in 2 bowls rather than one!
Cold Curried Cucumber Soup
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 inch knob fresh ginger, peeled and minced
- 1 tbsp curry poser
- 2 cucumbers peeled and sees removed
- 8-ounces Greek yogurt
- ½ c. sour cream
- 2-3 tbsp. Fresh mint coarsely chopped
- 2-3 tbsp. Fresh parsley, coarsely chopped
- Juice and zest of ½ lemon
- Pinch of cumin
- Pinch of turmeric
- Salt and pepper to taste
- Thinly sliced cucumber for garnish
In a small skillet, warm olive oil over medium heat. Add garlic, ginger and curry powder and cook until fragrant, about 1 minute. Set aside to cool.
Chop peeled cucumbers into chunks and place into a blender. Add yogurt, sour cream, mint, parsley and lemon juice/zest. Blend until desired consistency - adding a bit of water for thinner consistency.
Add a pinch of cumin, a pinch of turmeric and add olive oil mixture to the blender. Mix for 30 seconds. Season with salt and pepper to taste. Chill for at least 1 hour before serving to allow flavors to mesh and marinate.
To serve, ladle the soup into chilled bowls and garnish with cucumber slices.
Enjoy!! Go to my website to find even more ways to stop the heat (from hot flashes and more!)
- In health and happiness