Chilled Cucumber Soup with Mint, Black Pepper and Lemon Thyme
When the mercury rises it is important to have a couple of chilled soup recipes in your back pocket. A favorite one at any rate. This chilled cucumber soup is my back pocket cold soup recipe.
It is light and brimming with the goodness of seasonal herbs. With a nice amount of black pepper to pack a punch it is not a boring recipe. I also like the fact that as chilled soups go, it is simple and flavorful and made with everyday ingredients. It has taken me some time and trial and error to actually work through a chilled soup recipe that I am happy with, however, this one with its hybrid version of raita meets gazpacho certainly works for me.
It took me a visit to Spain about two years ago, to realize that the traditional Gazpacho actually had a cooked base. In fact, some variations also include some bread to add body to the soup. Our summer trip resulted in up eating loads of the tomato-based gazpacho, well that and paella. After all you cannot visit Valencia and not enjoy paella. And in the memory of that trip, I offer you my newest creation, this chilled cucumber soup. It is my summer garden today in a bowl. It has ginger, mint, lemon thyme and lots of black pepper. Well, the black pepper does not have anything to do with my garden.
The first we had moved into the house, we had such a bountiful supply of fresh cucumbers, something that the previous owners had planted. It must be the soil, as my daughter loves cucumbers, so much so, she wants them all times of the year. It is a challenge to keep her from trying them from the roadside when we visit India. Of course, these just remain memories for me as she has now gone.
I tend to get carried away, when trying to put together recipes, and this recipe all things considered was one that did not make the Spices and Seasons cookbook, as we were running out of space and time, so I am excited that I can revisit and share the recipe here.
A chilled cucumber soup that is fresh tasting and rich, with all the flavors of mint, ginger, black pepper and lemon thyme.
Ingredients
- 1 tablespoon olive or coconut oil
- ½ teaspoon freshly ground cumin seeds
- ¾ cup green onions (finely chopped, all edible parts)
- 1 tablespoon freshly grated ginger
- ¾ cup coconut milk
- 3 to 4 medium sized cucumbers, peeled (about 2 pounds)
- 1 cup natural yogurt (can be low fat), note if you wish to keep this recipe vegan use soy yogurt instead
- 1 teaspoon salt or to taste
- ¾ cup fresh mint leaves
- Lemon Thyme and Black Pepper to Garnish
Instructions
- Heat the oil and add in the ground cumin and cook for about 20 seconds, add in the green onions and the grated ginger and sauté for about 5 to 6 minutes, until the mixture softens and is fragrant.
- Cool for a few minutes, and add with the coconut milk into the bowl of a blender.
- Add in the cucumbers, yogurt and the fresh mint leaves with the salt and blend to a smooth puree.
- Chill the mixture for at least 2 hours.
- Serve garnished with lemon thyme and generous grinds of fresh black pepper.
Notes
The prep time includes 2 hours of chilling.