When I served this at one of my events, I really didn't expect for people to ask me the recipe. Had the plain ol' cucumber salad cut un-laboriously for every childhood meal, suddenly become mainstream? Or was it that in an effort to appreciate complicated food, one had forgotten how simplicity tastes? Either way, I couldn't help but remember those summer days when mum used to serve this alongside a Rajma (kidney bean curry) Chawal night, and we always tried not to look at it (as though it would magically disappear!) - not that we didn't like it, but as kids, who wanted to have anything green!
Read MoreChilled Raw Cucumber Soup
“Green juice green,
You’re bitter & mean,
I am moving on today
I never took to you anyway!
This drink so refreshing
Has given me wings,
As good as a sip can be
Oh! that hint of lemon sneaky.
It’s health in a gulp
With or without pulp,
Makes me hum a new tune
Come on, let’s drink up June..”
Ingredients
1 large cucumber
7-8 leaves of fresh mint
½ cup ice water
Juice of ½ lemon
¼ teaspoon cumin powder
¼ teaspoon dry mango powder
Pinch of fresh black pepper
Pinch of paprika
Salt to taste
Method
Wash the cucumber, with skin on, and slice into 2 halves. Scoop out the seeds & discard. Cut the remaining cucumber into smaller pieces and transfer to a blender. Add ½ cup iced water along with the mint leaves, and blend till smooth. Transfer to a strainer and separate the pulp from the juice. Skip this step if you prefer your soup to be chunky.
Mix the remaining ingredients into the juice, adjust salt and refrigerate for 15-20 minutes (or you can add an ice cube before serving). Serve chilled with a little dollop of yogurt or sour cream.
Notes:
- If you are straining the soup, don’t discard the pulp! You can use it in your raita (spiced Indian yogurt) or add it to your salad. It has much nutrient value that don’t deserve in the bin!
- Make it fancy by serving with little chunks of frozen watermelon. Not only does it keep it cold for longer, the watermelon adds a great flavor!
