Cucumber Soup with Mint

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A while ago I was at the New York Vegetarian Festival. It takes place once a year and the objective is for branded vegetarian food items to get showcased. So you can find anything and everything related to vegetarian cooking. It was at that expo where I discovered the VITAMIX. That machine can do it all. It makes smoothies, soups, ice cream, nut butters…. you name it. I was sold.

Since then, every opportunity I get to pulverize down the proliferation from my CSA, I pull out my Vitamix and hit, pulse. One week this passed summer, I received 6 giant cucumbers. (Sorry for the late post, just found these photos in my camera) While cucumbers are a welcome respite from the hot summer months, it was just too much of a good thing. That’s when I decided to stir up this cucumber mint soup. I grow mint in my garden and use it regularly when I want to freshen up a dish and it especially pairs nicely with yogurt. What I love about this soup is its simplicity and yet its layers. The ginger and cumin seeds form the undertone in the soup, with just the right amount of bite, while the yogurt cools you down with its creamy tang. As in all soups, it’s best slurped the day after, when the flavors have had a chance to marry.

From the Silk Road, I present this chilled cucumber mint soup.

Ingredients

1 tablespoon olive oil
1/2 teaspoon freshly ground cumin seeds
3/4 cup scallions (green onions), finely chopped
1 tablespoon freshly grated ginger
4 medium sized cucumbers
1 cup Greek yogurt
1 teaspoon sea salt
3/4 cup fresh mint leaves
Freshly grounded black pepper, to garnish

Directions

  1. Heat the oil in a saucepan. Add the cumin seeds and cook until fragrant, about 20 seconds. Add the scallions and grated ginger and saute for about 5 minutes or until the scallions have turned a dark green color and wilted.
  2. In a blender, like a Vitamix, combine the cucumbers, yogurt, fresh mint and salt. Slowly stir in the scallion mixture and blend until smooth.
  3. Chill the mixture for a least 2 hours in the fridge and serve with freshly ground black pepper and a few sprigs of mint.

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