Chilled Cucumber and Yogurt Soup

Where are the RAINS?

   Today my brain is all foggy and I can barely keep my eyes open. Last night was an uncomfortable hot night. The AC was on but I still felt hot. Its probably around 4a.m. that I fell asleep and got up at 8  a.m.! That meant it was like a mad rush getting lunch ready, getting the washing machine started and all the usual chores before 10a.m. when the water disappears from the taps. I didn’t manage to beat the clock, some chores are left and will have to tackle them after 4 when the water returns. 

   Many parts of Kenya have rainfall to the extend that floods are closing down roads, bridges and some places are impossible to get to. However, Mombasa is a different story altogether. Its still hot and whenever it does drizzle the weather becomes more humid and hot. Considering that on hot days I just don’t want to have curries, dals and rotis, I decided to make something cold for our FoodieMonday/Bloghop Monday theme. #141 theme is YogurtBased suggested by Amrita who blogs at The Food Samaritan. Check out Amrita’s blog for beautiful clicks, lovely food styling and of course scrumptious food recipes.

   Cucumber and Yogurt are both very cooling and good to have during the hot season. Hubby was still hungry after sipping all the soup but I was a happy content person for an hour or so. On a serious note whether you want to consider this preparation as a savory smoothie, chilled soup or even a raita, its up to you. Whatever you call it, it was definitely a healthy and filling. 

Here’s the recipe for a super cooling and tasty chilled cucumber and yogurt soup.

CHILLED CUCUMBER AND YOGURT SOUP
For 2

1 English cucumber (approx. 250g)
1 green chili
1 clove of garlic, peeled
1 cup plain greek yogurt
½ cup mint and coriander mixed
¼ cup sour cream
¼ cup chopped spring onion with both green and white part
½ tsp salt
1-2 tbsp lemon juice
¼ tsp pepper powder

To serve:
finely chopped cucumber
a drizzle of olive oil

1. Cut a quarter piece from the cucumber and leave it on the side. Cut the rest into chunks.
2. Chop the coriander, mint, chili and garlic.
3. Put it all in a blender including the cucumber chunks along with salt, lemon juice, sour cream and pepper powder.
4. Process the mixture to a smooth consistency.
5. Put it in the fridge for 1-2 hours to chill.
6. Chop the quarter piece of cucumber into very fine pieces.
7. To serve, spoon the chilled soup in a bowl or tall glasses.
8. Add the chopped cucumber on top and drizzle some olive oil over it.
9. Serve chilled.

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