The unicorn cooks brings you one other recipe of chilly soup. The cool cucumber soup is ideal for sunny days and for weight reduction. Do-it-yourself curry oil provides a style of the tropics to this summer season favourite.
2 English (seedless) cucumbers (about 12 ounces every), peeled
1 small garlic clove, crushed with garlic press
2 cups (16 ounces) plain lowfat yogurt 1⁄ 2 cup lowfat (1%) milk
1 tablespoon contemporary lemon juice
1 1⁄4 teaspoons salt
2 tablespoons olive oil
1⁄ 2 teaspoon curry powder
1⁄ 2 teaspoon floor cumin
1⁄4 teaspoon crushed crimson pepper
1 small tomato, chopped
1 tablespoon sliced contemporary mint leaves
1. Put together soup: Reduce sufficient cucumber into 1⁄4-inch
items to equal 1⁄ 2 cup; reserve for garnish. Reduce remaining cucumbers into 2-inch items. In
meals processor with knife blade connected or in blender, puree massive cucumber items, garlic, yogurt,
milk, lemon juice, and salt till nearly easy. Pour combination into medium bowl;
cowl and refrigerate till chilly, not less than 2 hours.
2. In the meantime, put together curry oil: In small saucepan,
warmth oil over low warmth. Stir in curry powder, cumin, and
crushed crimson pepper; prepare dinner till aromatic and oil is scorching,
about 3 minutes. Take away saucepan from warmth; pressure
curry oil by sieve into cup.
3. Put together garnish: In small bowl, mix tomato and reserved cucumber.
4. To serve, stir soup and ladle into bowls. Garnish
every with spoonful of cucumber combination; sprinkle with
mint and drizzle with curry oil. Makes about 4 cups or
4 first-course servings.