SOUP CHILLED CUCUMBER

By myriamradia

Ingredients

• Cucumber Soup
• 2 English (seedless) cucumbers ( about 12 oz. Each ) peeled
• 1 small garlic clove, , crushed with garlic press
• 1 container ( 16 oz ) plain low-fat yogurt ( about 2 cups )
• 1/2 cup low-fat ( 1 % ) milk
• 1 Tbsp. Fresh lemon juice
• 1 1/4 tsp. salt.
• Curry oil
• 2 Tbsp. Olive oil
• 1/2 tsp. curry powder
• 1/2 tsp. ground cumin
• 1/4 tsp. crushed red pepper.
• Garnish
• 1 small tomato chopped
• 1 Tbsp. Sliced fresh mint leaves.

Preparation

Step 1

Prepare Cucumber Soup :
Cut enough cucumber into ¼ inch. Dice to equal ½ cup; reserve for garnish. Cut remaining cucumber into chuncks. In food processor with knife blade attached, or in blender, combine cucumber chuncks, garlic,
Yogurt, milk, lemon juice and salt, blend until almost smooth. Pour mixture into medium bowl, cover and refrigerate 2 hours or until cold.
Meanwhile, prepare Curry Oil:
In small saucepan, combine oil, curry powder, cumin and crushed red pepper. Cook over low heat until fragrant and oil is hot, about 3 min. Remove saucepan from heat, strain curry oil through sieve into cup.
Prepare Garnish
In small bowl, combine tomato and reserved diced cucumber. To serve, stir soup and ladle into bowls. Spoon cucumber mixture into center of soup, sprinkle with minth. Drizzle with Curry Oil