Cold Cucumber Soup Recipe

Name: Cold Cucumber Soup
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons olive or canola oil; 2 tablespoons urad dal (or yellow split peas); 1 tablespoon whole brown or yellow mustard seeds; 2 dried hot red chilies; 15 fresh curry leaves, if available, or 6 basil leaves, torn up; 4 cups chicken stock; Cucumber, enough to get 3 cups after peeling and blending, plus some finely diced cucumber for garnishing; 3/4 teaspoon salt, or to taste; 2 cups plain yogurt; 8 cherry tomatoes, cut into 1/4-inch dice, for garnishing

Servings: persons

2 tablespoons olive or canola oil
2 tablespoons urad dal (or yellow split peas)
1 tablespoon whole brown or yellow mustard seeds
2 dried hot red chilies
15 fresh curry leaves, if available, or 6 basil leaves, torn up
4 cups chicken stock
Cucumber, enough to get 3 cups after peeling and blending, plus some finely diced cucumber for garnishing
3/4 teaspoon salt, or to taste
2 cups plain yogurt
8 cherry tomatoes, cut into 1/4-inch dice, for garnishing

1
Put the oil in a small pan and set over medium-high heat.
2
When very hot, put in the dal or split peas.
3
As soon as the dal takes on a hint of color, add the mustard seeds and chilies.
4
As soon as the mustard seeds pop, a matter of seconds, throw in the curry leaves and quickly pour in the chicken stock.
5
Bring to a boil.
6
Turn heat down to medium low and simmer, uncovered, for about 15 minutes or until the stock is reduced to 3 cups.
7
Set aside for 3 hours or overnight in the refrigerator, allowing the stock to chill and get infused with the seasonings.
8
Strain.
9
Peel and roughly dice the cucumber.
10
Put in a blender along with 1/2 cup of the strained broth.
11
Blend finely.
12
Put the salt and yogurt in a large bowl and whisk lightly so you have a smooth mixture.
13
Slowly whisk in the remaining chicken stock and cucumber mixture.
14
Taste for salt and then refrigerate until needed
15
Stir the soup well, as it tends to separate, and ladle into soup bowls.
16
Sprinkle the diced cucumbers and diced tomatoes over the top and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive or canola oil, 2 tablespoons urad dal (or yellow split peas), 1 tablespoon whole brown or yellow mustard seeds, 2 dried hot red chilies, and more.

Yes, Cold Cucumber Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold Cucumber Soup

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