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Epicurious

Cold Curried Cucumber Soup

Here’s another nearly-instant cold soup. While cucumbers may not be the most nutritious of vegetables, they are undoubtedly one of the most refreshing. On a very hot day, if you want to be as cool as one, serve this lilting cucumber soup.

Recipe information

  • Yield

    6 servings

Ingredients

2 cups low-fat plain yogurt or soy yogurt
1 large cucumber, peeled, seeded, and grated (or 1/2 large English cucumber)
1/4 cup minced fresh cilantro or parsley
2 scallions, thinly sliced
1 to 2 teaspoons good-quality curry powder, or to taste
Salt to taste

Preparation

  1. Step 1

    Combine all the ingredients, plus 2 cups water, in a serving container and stir together well. If time allows, cover and refrigerate for about an hour before serving to allow the flavors to blend.

  2. Menu

    Step 2

    Cold Curried Cucumber Soup (this page)

    Step 3

    Warm pita bread

    Step 4

    Curried Potato-Tomato Salad (page 57)

    Step 5

    Fruited Bulgur Salad (page 48)

  3. nutrition information

    Step 6

    Calories: 74

    Step 7

    Total Fat: 1g

    Step 8

    Protein: 6g

    Step 9

    Carbohydrate: 9g

    Step 10

    Cholesterol: 6mg

    Step 11

    Sodium: 84mg

The Vegetarian 5-Ingredient Gourmet
TagsCold SoupSoupSoup/StewYogurtDairyCucumberVegetableSideLunchDinnerDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerQuickEasy30 Minutes or LessWeeknight MealsNo-CookCookbooks
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