Curried Cucumber-Buttermilk Soup

Curried Cucumber-Buttermilk Soup Recipe from India - Vegetarian Food

Region / culture: India | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Curried Cucumber-Buttermilk Soup is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of cool cucumber, tangy buttermilk, and aromatic spices creates a unique and delicious flavor profile that is sure to impress your taste buds.

History

This recipe is a modern twist on traditional Indian cucumber raita, which is a yogurt-based side dish typically served with spicy curries. By adding buttermilk and coconut to the mix, this soup takes on a whole new level of creaminess and depth of flavor.

Ingredients

2 tbsp vegetable oil
4 scallions, minced
2 cloves garlic, minced
0.5 cup diced red bell pepper
0.5 tsp ground coriander
0.25 tsp turmeric
0.5 tsp ground cumin
Freshly ground black pepper to taste
0.5 cup flaked coconut
2 medium-sized cucumbers, peeled, seeded and cubed
1 tsp salt
1 cup plain low-fat yogurt
1.5 cups buttermilk
3 tbsp chopped fresh coriander
0.25 cup chutney for garnish
0.25 cup chopped salted peanuts for garnish

How to prepare

1. Heat oil in a large soup pot over medium heat. Add scallions, garlic, and red bell pepper, and sauté until very soft, about 5 minutes. Stir in coriander, turmeric, cumin, pepper, and coconut, and cook, stirring, until the spices become fragrant, about 2 minutes. Stir in cucumbers and salt, and cover. Reduce the heat to low, and cook for 5 minutes, stirring occasionally, until the cucumbers are wilted. Remove from heat, and let it cool.
2. Stir in yogurt, buttermilk, and fresh coriander. Cover, and refrigerate until completely cool.
3. To serve, ladle the soup into four bowls, and top each with a spoonful of chutney and a sprinkling of peanuts.

Variations

For a vegan version, substitute the yogurt and buttermilk with coconut milk or almond milk.
Add a handful of fresh mint leaves or cilantro for a burst of freshness.
For a heartier soup, add cooked chickpeas or diced cooked chicken.

Cooking Tips & Tricks

Be sure to peel and seed the cucumbers before cubing them to ensure a smooth and creamy texture in the soup.

- For a more intense flavor, toast the coconut flakes in a dry skillet before adding them to the soup.

- Adjust the amount of spices to suit your personal taste preferences. You can also add a pinch of cayenne pepper for some extra heat.

Serving Suggestions

Serve this soup chilled with a side of warm naan bread or crispy papadums for a complete meal. It also pairs well with a simple green salad or grilled chicken skewers.

Cooking Techniques

The key to making this soup is to cook the vegetables until they are soft and wilted before adding the yogurt and buttermilk. This helps to develop the flavors and ensures a smooth and creamy texture.

Ingredient Substitutions

If you don't have buttermilk on hand, you can use a mixture of plain yogurt and milk as a substitute. You can also use Greek yogurt for a thicker consistency.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to give it a good stir before serving, as the flavors may have settled.

Presentation Ideas

Garnish each bowl of soup with a drizzle of olive oil, a sprinkle of fresh herbs, and a dollop of Greek yogurt for an elegant presentation. Serve in chilled bowls for an extra refreshing touch.

Pairing Recommendations

This soup pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving it with a glass of sparkling water with a splash of lemon.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply transfer the soup to a saucepan and heat gently over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Curried Cucumber-Buttermilk Soup contains approximately 200 calories.

Carbohydrates

Each serving of Curried Cucumber-Buttermilk Soup contains approximately 15 grams of carbohydrates.

Fats

Each serving of Curried Cucumber-Buttermilk Soup contains approximately 10 grams of fats.

Proteins

Each serving of Curried Cucumber-Buttermilk Soup contains approximately 5 grams of proteins.

Vitamins and minerals

This soup is a good source of vitamin C, vitamin K, and potassium, thanks to the cucumbers and bell peppers.

Alergens

This recipe contains dairy (yogurt and buttermilk) and peanuts, so it may not be suitable for those with allergies to these ingredients.

Summary

Overall, Curried Cucumber-Buttermilk Soup is a nutritious and balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Curried Cucumber-Buttermilk Soup is a light and refreshing dish that is perfect for warm weather. With its creamy texture, aromatic spices, and tangy flavor, this soup is sure to become a new favorite in your recipe repertoire. Enjoy it as a starter or a main course, and don't forget to garnish with chutney and chopped peanuts for an extra burst of flavor.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was during a trip to India with my husband many years ago. We were exploring the bustling markets of Mumbai, when we stumbled upon a small roadside stall selling traditional Indian dishes. The aroma of spices filled the air, and I knew I had to try everything.

One particular dish caught my eye - a refreshing cucumber-buttermilk soup with a hint of curry. The vendor, a kind old woman with a twinkle in her eye, gladly shared the recipe with me. She explained that it was a family recipe, passed down through generations.

I watched intently as she peeled and diced the cucumbers, blending them with buttermilk, curry powder, and a handful of fresh herbs. The end result was a creamy and tangy soup that was unlike anything I had ever tasted before. It was love at first bite.

From that moment on, I was determined to recreate the dish at home. I spent hours in my kitchen, experimenting with different ratios of ingredients and tweaking the recipe to suit my own taste. After many failed attempts, I finally perfected the recipe.

I shared the dish with my family and friends, who were all blown away by the unique combination of flavors. They encouraged me to enter it in a local cooking competition, where it won first place. I was thrilled to receive recognition for a dish that had quickly become a favorite in my household.

Over the years, I continued to make the curried cucumber-buttermilk soup for special occasions and family gatherings. It became a signature dish of mine, one that everyone looked forward to whenever I hosted a dinner party.

As time went on, I began to experiment with the recipe even further. I added in extra spices and herbs, such as coriander and cumin, to enhance the flavor profile. I also started serving the soup chilled, which was perfect for hot summer days.

One summer, my grandchildren came to visit and I decided to teach them how to make the soup. They eagerly helped me peel and chop the cucumbers, giggling as they struggled to blend the ingredients together. It was a messy affair, but we had a great time bonding over the shared experience.

As my grandchildren grew older, they began to appreciate the art of cooking and the value of a homemade meal. They would often request the curried cucumber-buttermilk soup whenever they came to visit, knowing that it would always be made with love and care.

Years went by, and I found myself passing on the recipe to my own children, who were now adults with families of their own. They too fell in love with the dish, making it a staple in their own kitchens.

Now, as I sit in my kitchen, surrounded by the comforting smells of spices and herbs, I can't help but feel grateful for the journey that led me to this recipe. It has brought joy and connection to my family, and I am proud to have shared it with so many people over the years.

As I take a sip of the fragrant soup, I am transported back to that bustling market in Mumbai, where I first discovered the magic of curried cucumber-buttermilk soup. And I am filled with gratitude for the memories and flavors that have enriched my life.