Chilled Curry Cucumber Soup

July 8, 2013

Cold soups aren't given enough credit.  While they may not posses the same healing effects as found in a hot bowl of chicken noodle, a chilled soup has its place.  This chilled curry cucumber soup is a refreshing shot of flavorful goodness.  Give it a try, you may find that cold soup is better than a crisp salad on a hot day.

Chilled Curry Cucumber Soup

1 1/2 cups plain yogurt
1 1/2 teaspoons curry powder
1/8 teaspoon cayenne pepper
1 sweet onion, grated
2 cucumbers peeled, seeded and diced
1 1/4 cups vegetable stock
Salt and pepper to taste
Combine creme fraiche, 1 cup yogurt, curry powder and cayenne pepper in a large bowl. Whisk until well combined.
Stir in onion, cucumbers, cilantro and vegetable stock. Season with salt and pepper to taste.
Cover and chill for at least 3 hours. Meanwhile, chill remaining yogurt.
To serve, stir the soup and adjust seasoning as necessary - garnish with remaining yogurt and cilantro sprigs, if desired.

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