It’s hot and getting hotter day by day. But if you’re bored of sipping on chilled mocktails and icey cocktails, or if your refrigerator is not well stocked on fruits, canned juices or syrups, how about a cold soup then? Cold soups are catching the fancy of chefs and foodies alike. Sprinkled with spices and made from nutrient and fibre-rich vegetables, cold soups provide a good healthy alternative to sugary juices.
Executive Sous Chef Vaibhav Arora from Renaissance Ahmedabad shares the recipe of cucumber cold soup.
0.7 kg plain curd
0.2 kg cucumber paste
0.01 kg cumin
Salt to taste
A few mustard seeds
0.02 ml oil
Whisk the curd and add a little ice. De-seed a cucumber and make a paste. Heat oil in a pan, add mustard seeds and sauté. Turn off the gas; add curd, cucumber paste, cumin powder and salt. Serve chilled.