However, this weekend, I wanted to finish two things that had been lying inside the fridge for about a week - 2 cucumbers, and a large bowl of washed and dried coriander leaves. I thought of a simple salad, but no, my little one would not eat it, and raw at that. So I decided to make a soup out of the cucumber. While thinking of boil ing it and using vegetable stock, my eyes fell on a bowl of freshly set curd, and I decided to use buttermilk in the soup.
To make the Cucumber Coriander Soup seen in the picture, you will need:Cucumber - 2 medium sized
Coriander - a large bowl - chopped
Curd - Fresh and not sour - 2 cups
Green chilly - 1
Water - 1 cup
Turmeric - a pinch (optional)
Jeera/ Cumin Seeds powder - 1/2 tsp
Pepper - to taste
Salt - to taste
- Peel the cucumbers, peel them (if too many seeds, de-seed), grate them into a bowl like you would grate carrots, and boil with a cup of water until well cooked and semi-dry
- In a mixer add 1/2 a cup of water to the 2 cups of fresh curd, blend well for 5 minutes and keep aside until cream settles on top
- Remove the cream from the buttermilk, and add salt, green chilly, turmeric, jeera powders and chopped coriander leaves and blend well
- Add this to the boiled grated cucumber, and keep on low flame for 3-5 minutes stirring continuously, adding enough water only to adjust consistency if required
Note: If you do not add turmeric, the soup will not have the light yellow colour, and will be more natural with the green coriander and white cucumber buttermilk combo with just a tinge of brown jeera. Also, I did not remove the cream, which is why my soup is slightly thicker and creamier (you can see on the sides and glistening on top in the picture)
Serve with crushed pepper in soup bowlsDee of Ammalu's kitchen, and is being hosted this month by Siri at Siri's Corner.
The Cucumber Coriander Soup is my entry to the Herb Mania: Coriander/ Cilantro event.