Sunday, 16 August 2009

Cold Cucumber and Cumin Soup

It's hot. The dog days of summer are upon us. A perfect time for a cold soup, made in the blender. This type of soup is great because you can make it ahead of time and leave it in the fridge to chill. Do some grocery shopping.. have your man grill up some ribs..
This cool refreshing soup was the perfect foil for hot, sticky and oh-so-spicy ribs. Healthy too!
Cold Cucumber and Cumin Soup for Souper Sunday.

Cucumber and Cumin Soup
Gourmet Magazine, June 1991

Can be prepared in 45 minutes or less but requires additional unattended time.
Yield: Makes about 3 cups, serving 3 to 4

3 cucumbers (about 1 1/2 pounds) peeled, seeded, and cut into pieces (mine were English cukes, I didn't peel them)
1/4 teaspoon cumin seed, toasted lightly - resist the urge to add more, the cumin is quite prominent
1 small garlic clove, chopped
3/4 cup buttermilk

In a blender blend the cucumbers, the cumin seed, the garlic, and the buttermilk until the mixture is smooth. Transfer the soup to a bowl, season it with salt and pepper, and chill it covered, for 1 hour, or until it is cold.
*Garnish with fresh herbs. Dill, chives, cilantro, mint... would all be good.